Used products: Chocolate Crepe dentelle
152 gPowder sugar
60 gflour T45
76 gunsalted butter
180 gegg white
200 gCacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)
Preparation: Chocolate Crepe dentelle
Step 1. Heat water and salt in a saucepan.
Step 2. Put the egg whites in a bowl and sift in the powdered sugar, flour and cocoa.
Step.3. Add melted butter and mix.
Step 4. Add 1 cup of water and mix.
Step 5. Bake in the oven at 180℃ for 12 minutes.
Step 6. Shape the dough into a ball.
Step 7. Brush coating the inside with tempered chocolate.
Used products: Chocolate Mousse DELIGANT
39 gEgg yolk
18 ggranulated sugar
93 gfresh cream 35%
93 gwhole milk
3/4 piece(s)Vanilla beans
7,5 gAgar powder
155 gOr Noir Deligant
102 gGhana 40%
270 gfresh cream 35%
Preparation: Chocolate Mousse DELIGANT
Step 1. Warm the milk, cream, vanilla beans and cloves in a saucepan.
Step 2. Mix the egg yolks with the granulated sugar and the agar powder, then add the mixture to Step 1 and cook the English cream.
Step 3: Add the cooked English cream to the chocolate and blend in a blender to emulsify the mixture.
Step 4. Combine with the whipped cream.
Used products: Yuzu & Lemon Balm Cream
92 gFresh yuzu juice
65 gEgg yolk
81 gWhole egg
169 ggranulated sugar
48 gunsalted sugar
3 pinchFresh yuzu zest
12 gFresh lemon balm
Preparation: Yuzu & Lemon Balm Cream
Step 1. Heat the Fresh yuzu juice. Mix the eggs with granulated sugar, then add the yuzu juice and cook the creme.
Step 2. Remove from heat, add butter, yuzu zest and lemon balm, and mix with a blender.
Step 3. Strain with mesh.
Used products: Whipped Ganache Zéphyr™ Caramel
Preparation: Whipped Ganache Zéphyr™ Caramel
Step 1. Boil Fresh cream [A], syrup, and inverted sugar.
Step 2. Add them to the Zephyr Caramel and make a ganache.
Step 3. Add cold cream [B] and chill in the refrigerator.
Step 4. After crystallization, whip with a mixer and use
Used products: Whole Yuzu Paste
130 gfresh yuzu peel
130 ggranulated sugar
16 gsoluble dietary fibres (made from corn)
21 gyuzu juice
Preparation: Whole Yuzu Paste
Step 1. Squeeze the juice of Fresh yuzu citrus fruits.
Step 2. Heat the peel in a microwave oven.
Step 3. Once softened, add granulated sugar, soluble fibre and yuzu juice.
Used products: Chocolate Perfume Ball
75 ggranulated sugar
6,3 ggelatin powder
0,2 gcinnamon powder
Preparation: Chocolate Perfume Ball
Step 1. Heat water.
Step 2. Add granulated sugar, gelatin powder, cocoa and cinnamon.
Step 3. Whip the mixture with a mixer while keeping it under ice water.
Used products: Chocolate Plate
Extra-Bitter Guayaquil 64%
Preparation: Chocolate Plate
Roll out the tempered chocolate in a thin layer and cut out with a cutter mould.
Assembly step 1.
Piping with chocolate mousse DELIGANT on the bottom of the chocolate crepe dentelle.
Assembly step 2.
Top with Yuzu and Lemon balm cream, Whipped Ganache Zephyr caramel, and whole Yuzu paste, in that order.
Assembly step 3.
Piping with a Chocolate Perfume Ball , and top with the chocolate plate decorations.
Sprinkle with cocoa powder.