Taste of Nature

Taste of Nature

The meaning of my creation is to think about nature and think about how to take care of it.

Chocolate Sable

Used products: Chocolate Sable

  • 120 g
    butter concentrated
  • 85 g
    Powder Sugar
  • 1,5 g
  • 45 g
  • 25 g
    cocoa powder
  • 210 g
  • 50 g
    Cocoa nibs

Preparation: Chocolate Sable

Step 1. Mix the egg white together with the cocoa nibs and then through the blended caramel. 

Step 2. Mix the rest of the ingredients briefly until you have a dough.

Step 3. Roll the dough to a thickness of 2mm

Step 4. Bake it for 5 minutes at 160°C.

Chocolate Biscuit

Used products: Chocolate Biscuit

  • 270 g
    almond powder
  • 270 g
    Powder Sugar
  • 130 g
    cocoa powder
  • 1100 g
    egg white
  • 600 g
  • 870 g
    Egg yolk

Preparation: Chocolate Biscuit

Step 1. Whip the egg white together with the sugar until you have a firm foam and blend in the egg yolk.

Step 2. Mix in the rest of the dry ingredients

Step 3. Bake it for 8 minutes at 230°C


Mandarin Marmalade

Used products: Mandarin Marmalade

  • 311 g
  • 102 g
  • 45 g
    mandarin juice
  • 38 g
    lime juice
  • 50 g
    sea buckthorn berries
  • 4 g
    pectin NH

Preparation: Mandarin Marmalade

Step 1. Cook the mandarins in boiling water for 30 minutes.

Step 2. Brunoise cut half of them and puree the other half with the help of a hand blender.

Step 3. Mix the sugar with the pectin and them mix with the lime juice and mandarin juice.

Step 4. Mix all ingredients in a saucepan and bring to a boil.


Milk Chocolate Mousse

Used products: Milk Chocolate Mousse

  • 566 g
  • 4 g
  • 20 g
  • 160 g
    Or Noir Jumacajo

Preparation: Milk Chocolate Mousse

Step 1.Warm the cream until 60°C

Step 2. Mix the water and gelatin together.

Step 3. Add the gelatin to the warm cream and mix in the Alunga.

Step 4. Homogenize the mixture.


Anglaise Caramel

Used products: Anglaise Caramel

  • 118 g
  • 177 g
  • 50 g
    Egg yolk
  • 48 g
  • 3 g
  • 15 g
  • 90 g
    Zéphyr Caramel
  • 20 g
  • 3/4 piece(s)
    Dutch Vanilla
  • 2, 1/2 piece(s)
    long pepper

Preparation: Anglaise Caramel

Step 1. Caramelize the sugar. 

Step 2. Warm the milk, cream together with all the spices.

Step 3. Finish the caramel.

Step 4. Sieve the caramel.

Step 5. Mix the egg yolk together with the sugar and add it to the caramel.

Step 6. Warm the mixture until 83°C, then add the soaked gelatin.

Step 7. Add the Zephyr and homogenize the anglaise.



Used products: Koffiepaste

  • 75 g
    praline feuilletine
  • 20 g
    cocoa butter
  • 150 g
    Or Noir Jumacajo
  • 50 g
  • 1 g

Preparation: Koffiepaste

Step 1.Mix all ingredients together.


Assembly and finishing

Assembly step 1.

Assembly step 2.

Assembly step 3.