Choco exotic / Choco hazel / Choco berry

Choco exotic / Choco hazel / Choco berry

Level:
Difficult
Choco exotic for the elderly To experience the exotic sensation of mango and passion together with the chocó bun, I'm topping the chocolate mango cream and mango compote to feel thrilled.   Choco hazel for the enterain-me youngster Praline cream and zesty orange marmalade combination gives a smooth melt in the mouth and my idea is to enhance the sweet and nutty flavor from caramelized hazelnut to chocolate. Endless enjoy by the soft chocó bun   Choco berry for the sports hero With this Choco bun I tried to bring the sweet and sour flavor combined with chocolate and to uplift the contrast with cinnamon ganache and fresh cherry

Choco bun

Used products: Choco bun

  • 80 g
    NID-SE-PEXG
  • 104 g
    vegan butter
  • 208 g
    Egg
  • 129 g
    Muscovado sugar
  • 2 g
    salt
  • 32 g
    whole milk
  • 64 g
    Buckwheat flour
  • 24 g
    ground almonds
  • 32 g
    White rice flour
  • 0.3 g
    orange zest
  • 0.3 g
    lemon zest
  • 13 g
    chopped hazelnuts

Preparation: Choco bun

Melt the butter and chocolate in the Bain Marie

Mixed the leftover ingredients 

At the end mix in the flour and store in refrigerator 

Whip the mixture before use

Choco exotic

Used products: Choco exotic

  • 200 g
    mango puree
  • 30 g
    Passion puree
  • 20 g
    sugar
  • 0.6 g
    carob gum

Preparation: Choco exotic

Mango passion sauce

 

Warm purees in a pot

Mixed the sugar and carob gum separately

Add in to warm puree and boil 

Pour over the mold and freeze

Used products: Choco exotic

Preparation: Choco exotic

Mango chocolate cream

 

Mixed the corn flour and some milk from the recipe

Bring Boil the milk and puree

Mix corn flour and bring to a boil. Fold in couverture.

Mix before use

 

Used products: Choco exotic

  • 115 g
    diced mango
  • 32 g
    mango passion sauce (above recipe)

Preparation: Choco exotic

Mango compote

 

Cut the mango dice and mix with the sauce from above recipe.

Used products: Choco exotic

Preparation: Choco exotic

Couverture glaze

 

Melt the chocolate and cocoa butter mixed with the chopped hazelnut. Use at 28℃.

Assembly and finishing

 

Place the chocolate disc on the bun and pipe the cream on the top of the disc and put some mango compote on the cream.

Choco hazel

Used products: Choco hazel

  • 100 g
    soy milk
  • 100 g
    M-8G310-N
  • 0.75 g
    carob gum

Preparation: Choco hazel

Praline sauce

 

Mix all ingredient and bring it to the boil

Used products: Choco hazel

Preparation: Choco hazel

Lemon banana caramel

 

Caramelize the sugar in a pan, add the banana and lemon puree into it and boil.

Pour over the ZEPHYR and mix well.

Used products: Choco hazel

Preparation: Choco hazel

Chocolate mousse

 

 

Smoked the gelatin in to water 

Bring the cream boil add the gelatin pour over the coverture 

Let it cold down 35

Fold the whipped cream and keep in refrigerator 

Used products: Choco hazel

  • 3 g
    sugar
  • 3 g
    water
  • 15 g
    hazelnut nibs

Preparation: Choco hazel

Caramelized hazelnut

 

Soft boil the sugar 112℃

Add the nuts and crystallize keep on cooking until caramelize

Spread on silicone mat to cool down 

Used products: Choco hazel

Preparation: Choco hazel

Couverture glaze

 

Melt the chocolate and cocoa butter mixed with the chopped hazelnut. Use at 28℃.

Assembly and finishing

 

Pipe the chocolate mousse on the Choco bun rim and pour the caramel on the center and sprinkle some caramelized hazelnut.

Chocolate garnish

Choco berry

Used products: Choco berry

  • 100 g
    raspberry puree
  • 114 g
    cherry purée
  • 20 g
    sugar
  • 1 g
    agar agar
  • 0.26 g
    carob gum
  • 0.16 g
    orange zest
  • 0.16 g
    lemon zest
  • 40 g
    water

Preparation: Choco berry

Raspberry cherry gel 

 

Bring to boil all the ingredient together and keep in refrigerator 

Mixed with hand blender before use 

Used products: Choco berry

Preparation: Choco berry

Ceylon cinnamon ganache

 

Heat the cream with cinnamon and leave for 20 minutes

Strain the infusing cream and bring to boil and pour over the couverture and butter mix.

Keep in the refrigerator for until it set for the piping texture 

Used products: Choco berry

Preparation: Choco berry

Couverture glaze

 

Melt the chocolate and cocoa butter mixed with the chopped hazelnut. Use at 28℃.

Assembly and finishing

 

Glaze the bun with the couverture glaze and place on the chocolate disc

Pipe the cinnamon ganache with the small nozzle rim of the edge on Choc bun 

Pour the raspberry cherry gel on the center 

Place the chocolate garnish on the top