Used products: Chocolate cremeux
Preparation: Chocolate cremeux
Heat up the soya milk
Mix the maple syrup and egg yolk, pour over the soya milk, cook at 84℃.
Sieve over the chocolate and incorporate using the blender.
Keep in refrigerator
Used products: Mango calamansi coulis
255 gmango puree
40 gCalamansi Purée
23 gmaple syrup
148 gfresh mango dice
2 gfresh basil leaves chopped
Preparation: Mango calamansi coulis
Warm the puree and maple syrup
Add the salt, fresh mango dice and basil
Cover with clean wrap and keep in refrigerator
Used products: Almond crumble
60 galmond powder
15 gdesiccated coconut
34 gicing sugar
4 gflaxseed ground
1 gfive spice powder
Preparation: Almond crumble
Mix all the dry ingredients
Combine with water chill.
Roll out between two plastic paper and cut in to small dice
Bake golden brown at 180℃ at around 8 minute
Fill in the 2-g to 4-g crumble in 3D design
Pipe the 10g of cremeux
Pour 7 to 8 gram of mango coulis over the cremeux and cover with 3D design chocolate lid
Place the small chocolate showpiece on the center and arrange 6 pieces of 3D chocolate around.