#ShareSmileFlower
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#ShareSmileFlower

Level:
Difficult
The game-like format of this shareable dessert encourages guests to relax and engage with each other. Chef Igor's modern chocolate cake pairs well-balanced flavours and multiple textures with a whimsical approach to format. Cacao Barry's Alunga and Evocao couvertures act as counternotes to the fruit and nut flavours. * Chef Igor's chocolate spheres were designed especially for the competition. We recommend using half-sphere moulds in different sizes or experimenting with different shapes.  

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Mango Yuzu Gel

Used products

  • 100 g
    mango puree
  • 20 g
    yuzu puree
  • 0.7 g
    agar agar
  • 0.15 g
    Vanilla seeds

Preparation

  1. Mix all ingredients, and leave for 5 minutes to activate the agar agar
  2. Bring to boil, cool to 30°C
  3. Mix with a blender until smooth mass

 

Salty Caramel With Passion Fruits

Used products

  • 75 g
    cream 35%
  • 35 g
    passion fruit puree
  • 0.25 g
    Vanilla seeds
  • 1 g
    sea salt
  • 45 g
    Organic brown sugar
  • 25 g
    82% butter

Preparation

  1. Heat the cream with passion fruit puree, vanilla and salt
  2. Caramelize sugar until brown caramel.
  3. Gradually add hot cream with salt and puree, boil to 102.5ᵒC
  4. Cool to 60ᵒC add butter
  5. Allow to cool before using

Praline Pecan

Used products

Preparation

  1. Melt the milk chocolate.
  2. Combine the pecans and pecan paste then add to the warm milk chocolate.
  3. Mix in the Paillete Feuilletine™ and softened cocoa butter at 33.5°C

Orange Ganache

Used products

Preparation

  1. Bring the orange juice, vanilla, cream and honey to the boil.
  2. Leave to cool to 70ᵒC
  3. Combine the two chocolates, then pour the warm mix over them and emulsify.
  4. Add liqueur
  5. Add anhydrous butter at 35ᵒC

Vanilla shortbread

Used products

  • 165 g
    Butter 82%
  • 90 g
    Organic cane sugar powder
  • 75 g
    hazelnut flour
  • 1 g
    Vanilla seeds
  • 1 g
    salt
  • 50 g
    whole eggs
  • 245 g
    flour T45

Preparation

  1. Mix butter, powdered sugar, hazelnut flour, vanilla seeds and salt in the mixer bowl.
  2. Add eggs
  3. Mix with flour, and put the mass in the fridge for cooling
  4. Roll out 1 mm thick, cut out desired shapes
  5. Bake in 175ᵒC for 8 minutes

Cocoa shortbread

Used products

Preparation

  1. Mix butter, sugar powder, hazelnut flour, vanilla seeds and salt in the mixer bowl.
  2. Add eggs
  3. Mix with flour & cocoa, then transfer the dough to the fridge to cool.
  4. Roll out 1 mm thick, cut out desired shapes
  5. Bake at 175ᵒC for 8 minutes

Gel lime and mint

Used products

  • 100 g
    lime puree
  • 25 g
    guava syrup
  • 3 g
    mint leaves
  • 0.75 g
    agar agar

Preparation

  1. Chop the mint leaves
  2. Mix all ingredients, and leave for 5 minutes to activate the agar agar
  3. Bring to a boil, cool to 30 ᵒC
  4. Mix with a blender until smooth

Assembly and finishing

  1. Fill the smallest chocolate sphere on the printed design with mango yuzu gel
  2. Fill the next chocolate sphere on the printed design with salty caramel with passion fruit 
  3. Fill half of the largest sphere with praline and fill the rest with orange ganache
  4. Fill the last chocolate sphere with lime mint gel.
  5. Combine with vanilla and cocoa shortbread cookies.
  6. Glue cookies to chocolate designs
  7. Close the largest sphere with a chocolate stamp

 

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