Taste of Maya

Taste of Maya

2 cakes of 16 inch
Cacao tea ,Cacao Barry Saint Domingo 70% Dark Chocolate, Pecan ,Citrus Cake of the Day, no freeze and no mold, Cake is a cake, keep it simple, focus of the balance of the ingrédient.

Cacao Tea Jelly

Used products: Cacao Tea Jelly

  • 500 g
  • 20 g
    Cacao Shell
  • 30 g
  • 3 g
    agar agar
  • 1 piece(s)
    orange zest

Preparation: Cacao Tea Jelly

1: Boil the water , Orange zest  and cacao shell and infuce 10 mins
2: strain it and add the mixture of sugar and agar agar 
3: bring it boil 

Cacao Barry Saint Domingo 70% Dark Chocolate Cremeux

Used products: Cacao Barry Saint Domingo 70% Dark Chocolate Cremeux

Preparation: Cacao Barry Saint Domingo 70% Dark Chocolate Cremeux

1: mix the yolk with the sugar 
2: warm the cream with the mixture of yolk together to 82degree
3: add the gel mix and cool down to 63degree 
4: pour into the dark chocolate 
5: blend together with the sea salt and put into the fridge

Fresh Mandarin Compote

Used products: Fresh Mandarin Compote

  • 320 g
    Fresh mandarin
  • 51 g
  • 51 g
  • 45 g
    mandarin juice
  • 38 g
    lime juice
  • 4 g
    NH pectin

Preparation: Fresh Mandarin Compote

1: boil the whole mandarin with water 
2: chop the Mandarin to small piece
3: warm it with the sugar and juice 
4: add the pectin and brin git boil 
5: keep in fridge and mix it before use 

Dark Chocolate Sponge

Used products: Dark Chocolate Sponge

Preparation: Dark Chocolate Sponge

1: mix the marzipan with the sugar, add the yolk and egg and mix well
2: whip up the egg white with sugar B
3: mix together and add the Cake flour slowly
4: at last add the melthed butter 
5: bake at 180degree 13mins