MAYA-CO 2.0

MAYA-CO 2.0

Level:
Difficult
MAYA-CO iS WHERE MAYA MEETS CHOCOLATE. THiS CREATiON iS RAW iN  CHARACTER AND ORiGiNAL iN TASTE. THE UNREFiNED ELEMENTS SUCH  AS CHOCOLATE SHELL, CACAO NiBS AND CHOCOLATE WHOLE FRUiT  CONTRASTS WiTH NATURAL FRESH MANDARiN FLAVOR, ACCOMPANY  WiTH TECH FEEL DESiGN, TAKiNG US FROM THE MAYA CiViLiZATiON ALL  THE WAY TO TOMORROW’S WORLD.

MANDARIN COMPOTE

Used products: MANDARIN COMPOTE

  • 1.4 lb
    Fresh mandarin
  • 3.5 oz
    sugar
  • 3.7 oz
    trehalose
  • 3.2 oz
    mandarin juice
  • 2.7 oz
    Fresh lime juice
  • 0.7 oz
    Cointreau
  • 0.2 oz
    Pectine NH

Preparation: MANDARIN COMPOTE

BLANCH MANDARIN THREE TIMES THEN  MASH HALF INTO PUREE  

MIX PUREE, PULP, SUGAR, TREHALOSE, MANDARIN JUICE, LIME JUICE AND PECTIN NH  AND BRING TO A BOIL  

COOL DOWN THE COMPOTE THEN ADD  COINTREAU

CACAO TEA JELLY

Used products: CACAO TEA JELLY

  • 10.6 oz
    water
  • 7.1 oz
    glucose
  • 0.7 oz
    sugar
  • 0.1 oz
    agar
  • 1.1 oz
    cocoa shell
  • 0.2 oz
    orange zest

Preparation: CACAO TEA JELLY

INFUSE COCOA SHELL WITH WATER 

SIFT THE SHELL, BRING EVERYTHING TO A  BOIL

CACAO NIBS CRUNCHY

Used products: CACAO NIBS CRUNCHY

  • 1.8 oz
    milk
  • 0.9 oz
    water
  • 4.4 oz
    butter
  • 6.2 oz
    sugar
  • 0.1 oz
    Pectine NH
  • 4.9 oz
    Cocoa nibs
  • 0.7 oz
    cocoa powder

Preparation: CACAO NIBS CRUNCHY

MIX EVERYTHING AND BRING TO A BOIL 

POUR ON SILPAT THEN BAKE AT 150°C FOR 8  MINUTES

CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% SPONGE

Used products: CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% SPONGE

Preparation: CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% SPONGE

WHIP EGG WHITE WITH SUGAR  

FOLD IN EGG AND YOLK  

ADD ALL DRY INGREDIENTS, FOLD GENTLY  

ADD WARM COVERTURE-BUTTER MIXTURE  

BAKE AT 180°C FOR 10 MINUTES

CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% CREMEUX

Used products: CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% CREMEUX

Preparation: CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% CREMEUX

MIX MILK, CREAM, SUGAR AND YOLK THEN  HEAT  

POUR OVER CACAO BARRY Mi-AMÈRE  58% AND GELATINE MIX

DA HONG PAO COCOA NIBS CHANTILLY

Used products: DA HONG PAO COCOA NIBS CHANTILLY

  • 7.1 oz
    Cream N1
  • 3.0 oz
    sugar
  • 0.5 oz
    Da hong pao
  • 2.1 oz
    Cocoa nibs
  • 2.3 oz
    Gelatin mix
  • 1.5 lb
    Cream N2

Preparation: DA HONG PAO COCOA NIBS CHANTILLY

INFUSE CREAM WITH COCOA NIBS AND DA  HONG PAO  

STRAIN THE CREAM THEN BOIL WITH SUGAR 

INCORPORATE WITH GELATINE MIX  4.MIX WITH COLD CREAM

CACAO NIBS HAZELNUT CRUMBLE

Used products: CACAO NIBS HAZELNUT CRUMBLE

Preparation: CACAO NIBS HAZELNUT CRUMBLE

MIX BUTTER, ICING SUGAR, T55 AND  HAZELNUT POWDER  

BAKE AT 150°C FOR 20 MINUTES  

MELT CACAO BARRY ALUNGA™ 41% WITH  PRALINE  

INCORPORATE PRALINE AND CRUNCHY

Assembly and finishing

CUT THE SHAPE AND PUT THE CACAO NiBS HAZELNUT CRUNCHY iN THE BOTTOM  

PUT ONE SPONGE ON TOP WiTH LiTTLE BiT EVO CHOCOLATE CREMEUX 

FiLL UP THE MANDARiN COMPOTE  

BUT THE OTHER CHOCOLATE SPONGE ON TOP  

WHiP THE DA HONG PRO CHANTiLLY AND PiPE iNSiDE  

DECOR WiTH THE CACAO TEA JELLY AND EVO CHOCOLATE CREMEUX