CPU of Cacao

CPU of Cacao

80 pieces
Cacao Barry Fleur de Cacao 70% Dark  Chocolaté , Agrume  , Star anise , Almond  In the world , There have many kind of fruit and herbes , but citrus and star anise i love It So Much , and give a spécial taste Inside the chocolaté , i twill take balance and will not fright the flavour when you eat it.

Agrume Jelly

Used products: Agrume Jelly

  • 5.2 oz
    orange juice
  • 2.0 oz
    mandarin puree
  • 0.8 oz
    Calamansi Purée
  • 3.5 oz
    grapefruit puree
  • 0.1 oz
    Vanilla seeds
  • 2.9 oz
  • 0.1 oz
    NH pectin

Preparation: Agrume Jelly

1 :Mix all the juice and vanilla seed  and warm it
2 :mix the pectine NH and sugar together and pour in the puree
3 :bring it boil to 103 degree ,
4 :keep in fridge to cool down and mix it before use

Star anise Ganache

Used products: Star anise Ganache

Preparation: Star anise Ganache

1: bring the Cream with the Star anise boil and infuce 1hours
2: separate the star anise and boil with Trehalose , butter and glucose 
3:cool down to 60 degree and pour in the mixture of chocolate and cocoa butter 
4:blend it and use at 34degree

Almond praline crunchy

Preparation: Almond praline crunchy

1 :melt the milk chocolate and the cocoa butter to 45degree
2 :mix all the dry ingrédient with the chocolate 
3 :use at 24degree