#ShareSmileFlower
- Level:
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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.
Mango Yuzu Gel
Used products: Mango Yuzu Gel
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100 gmango puree
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20 gyuzu puree
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0.7 gagar agar
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0.15 gVanilla seeds
Preparation: Mango Yuzu Gel
- Mix all ingredients, and leave for 5 minutes to activate the agar agar
- Bring to boil, cool to 30°C
- Mix with a blender until smooth mass
Salty Caramel With Passion Fruits
Used products: Salty Caramel With Passion Fruits
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75 gcream 35%
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35 gpassion fruit puree
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0.25 gVanilla seeds
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1 gsea salt
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45 gOrganic brown sugar
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25 g82% butter
Preparation: Salty Caramel With Passion Fruits
- Heat the cream with passion fruit puree, vanilla and salt
- Caramelize sugar until brown caramel.
- Gradually add hot cream with salt and puree, boil to 102.5ᵒC
- Cool to 60ᵒC add butter
- Allow to cool before using
Praline Pecan
Used products: Praline Pecan
Preparation: Praline Pecan
- Melt the milk chocolate.
- Combine the pecans and pecan paste then add to the warm milk chocolate.
- Mix in the Paillete Feuilletine™ and softened cocoa butter at 33.5°C
Orange Ganache
Used products: Orange Ganache
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155 gReduced orange juice
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0.25 gVanilla seeds
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155 gcream 35%
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80 gsunflower honey
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100 gCWD-Q1EVOC
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25 gLiqueur Grand Marnier
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18 ganhydrous butter
Preparation: Orange Ganache
- Bring the orange juice, vanilla, cream and honey to the boil.
- Leave to cool to 70ᵒC
- Combine the two chocolates, then pour the warm mix over them and emulsify.
- Add liqueur
- Add anhydrous butter at 35ᵒC
Vanilla shortbread
Used products: Vanilla shortbread
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165 gButter 82%
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90 gOrganic cane sugar powder
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75 ghazelnut flour
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1 gVanilla seeds
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1 gsalt
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50 gwhole eggs
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245 gflour T45
Preparation: Vanilla shortbread
- Mix butter, powdered sugar, hazelnut flour, vanilla seeds and salt in the mixer bowl.
- Add eggs
- Mix with flour, and put the mass in the fridge for cooling
- Roll out 1 mm thick, cut out desired shapes
- Bake in 175ᵒC for 8 minutes
Cocoa shortbread
Used products: Cocoa shortbread
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165 gButter 82%
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90 gOrganic Muscovado sugar powder
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65 ghazelnut flour
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1 gVanilla seeds
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1 gsalt
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50 gwhole eggs
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172 gflour T45
Preparation: Cocoa shortbread
- Mix butter, sugar powder, hazelnut flour, vanilla seeds and salt in the mixer bowl.
- Add eggs
- Mix with flour & cocoa, then transfer the dough to the fridge to cool.
- Roll out 1 mm thick, cut out desired shapes
- Bake at 175ᵒC for 8 minutes
Gel lime and mint
Used products: Gel lime and mint
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100 glime puree
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25 gguava syrup
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3 gmint leaves
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0.75 gagar agar
Preparation: Gel lime and mint
- Chop the mint leaves
- Mix all ingredients, and leave for 5 minutes to activate the agar agar
- Bring to a boil, cool to 30 ᵒC
- Mix with a blender until smooth
Chocolate stamps
Used products: Chocolate stamps
Preparation: Chocolate stamps
- Make imprints of a frozen stamp on the crystallized chocolate
Assembly and finishing
- Fill the smallest chocolate sphere on the printed design with mango yuzu gel
- Fill the next chocolate sphere on the printed design with salty caramel with passion fruit
- Fill half of the largest sphere with praline and fill the rest with orange ganache
- Fill the last chocolate sphere with lime mint gel.
- Combine with vanilla and cocoa shortbread cookies.
- Glue cookies to chocolate designs
- Close the largest sphere with a chocolate stamp
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