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
-
640 gFresh mandarin
-
100 gsugar
-
104 gtrehalose
-
90 gmandarin juice
-
76 gFresh lime juice
-
20 gCointreau
-
7 gPectine 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
-
300 gwater
-
200 gglucose
-
20 gsugar
-
4 gagar
-
30 gcocoa shell
-
6 gorange 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
-
50 gmilk
-
25 gwater
-
125 gbutter
-
175 gsugar
-
3 gPectine NH
-
140 gCocoa nibs
-
20 gcocoa 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
-
231 gegg white
-
231 gsugar
-
94 gEgg
-
188 gEgg yolk
-
37 gFlour T55
-
42 gcocoa powder
-
80 galmond powder
-
47 gbutter
-
50 gCWD-Q1EVOC
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
-
156 gmilk
-
630 gcream
-
160 gsugar
-
200 gyolk
-
260 gCWD-Q1EVOC
-
50 gGelatin mix
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
-
200 gCream N1
-
84 gsugar
-
14 gDa hong pao
-
60 gCocoa nibs
-
66 gGelatin mix
-
674 gCream 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
-
184 gbutter
-
198 gicing sugar
-
231 gFlour T55
-
155 ghazelnut powder
-
250 gCocoa nibs
-
100 gPRA
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
Comments