Aquapolis
- Level:
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Difficult
With the predictable rise of sea levels, I thought that possibly, we would not be able to live in the same place as we do now. I have reflected about this issue and came up with an original chocolate shape which illustrates a circular floating island that I imagined we could move to. There is a desire to express a new form by turning the molded chocolate upside down.
Ganache caramel aux agrume
Used products: Ganache caramel aux agrume
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25 gbrown sugar
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25 gtrehalose
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90 gcream 35%
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60 gMilk chocolate (Or noir)
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40 gAlto el Sol Dark Chocolate
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35 gorange concentrate puree
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5 gyuzu juice
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1 piece(s)combava
Preparation: Ganache caramel aux agrume
Combine caramelized brown sugar, warmed cream and trehalose.
Add orange concentrate puree and yuzu juice.
Combine with chocolate and blend with a hand blender.
Add combava peel.
Ganache spéculoos
Used products: Ganache spéculoos
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120 gcream 35%
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10 gtrehalose
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3 gspeculoos
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80 gChocolate Or Noir
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30 gAlto el Sol Dark Chocolate
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5 gLiqueur d’orange
Preparation: Ganache spéculoos
Warm the cream, trehalose and spéculoos and combine with the chocolate.
Blend with a hand blender and add the liqueur d’orange.
Cristalline
Used products: Cristalline
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60 gHazelnuts
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20 gspirulina
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20 groasted flax seeds
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90 groasted popped rice
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70 gChocolate Or Noir
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2 gsea salt
Preparation: Cristalline
Melt the chocolate and mix all the ingredients together.
Les algues frites
Used products: Les algues frites
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6 piece(s)seaweed
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18 gpastry flour
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26 gwater
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4 gVinegar
Preparation: Les algues frites
Combine flour, water and vinegar and coat the seaweed.
Sprinkle with roasted popped rice.
Deep-fry in oil at 180°C and sprinkle with salt.
Assembly and finishing
Spray the mould with tempered butter and natural food coloring.Spray chocolate shell with crystallized coloured cocoa butter.
Tempered Chocolat noir Alto el sol, Chocolat or noir and mould.
At 28°C, pour in the following order the crystalline, ganache spéculoos, ganache caramel agrumes.
Remove from the mould, decorate with les algues frites and sprinkle with combava peel.
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