Onyx
- Level:
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Difficult
- Makes:
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Recipe for 35 pcs
Bonbon praline noisette
Used products: Bonbon praline noisette
Preparation: Bonbon praline noisette
Temper the chocolate and mix with all the ingredients.
Yuzu jelly
Used products: Yuzu jelly
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300 gyuzu
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20 gglucose
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6 gNH pectin
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200 gsugar
Preparation: Yuzu jelly
Boil the Yuzu with glucose.
Add pectin NH and sugar.
Cook until 104°C.
Keep in the chiller until cool.
Blend and use.
Orange Ganache
Used products: Orange Ganache
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250 g35% cream
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10 gorange zest
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100 gsugar
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45 gsorbitol
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1 gsea salt
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150 gunsalted butter
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20 gGrand Marnier
Preparation: Orange Ganache
Boil the cream with orange zest and keep 10 min for infuses.
Heat the cream again and add sugar, Sorbitol and salt.
Remove from the heat and add the Cacao Barry – Inaya™ 65% and butter.
Then mix with the Grand Marnier and blend well.
Black Cacao butter color
Used products: Black Cacao butter color
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20 gBlack color powder
Preparation: Black Cacao butter color
Melt the cacao butter and mix with the color powder.
Red Cacao butter color
Used products: Red Cacao butter color
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10 gRed color powder
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2,5 gWhite color powder
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2,5 gYellow color powder
Preparation: Red Cacao butter color
Melt the cacao butter and mix with the color powder.
Gold Cacao butter color
Used products: Gold Cacao butter color
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10 gGold color powder
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2,5 gWhite color powder
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2,5 gYellow color powder
Preparation: Gold Cacao butter color
Melt the cacao butter and mix with the color powders.
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