Taste of Maya

Cacao tea ,Cacao Barry Saint Domingo 70% Dark Chocolate, Pecan ,Citrus

Cake of the Day, no freeze and no mold,
Cake is a cake, keep it simple, focus of the balance of the ingrédient.

Recipe

Created by

Jacky Lung - CHINESE CHOCOLATE MASTER

Cacao Tea Jelly

ingredients	preparation
500g water 20g Cacao Shell 30g sugar 3g agar agar 1piece(s) orange zest	1: Boil the water , Orange zest and cacao shell and infuce 10 mins 2: strain it and add the mixture of sugar and agar agar 3: bring it boil

Cacao Barry Saint Domingo 70% Dark Chocolate Cremeux

ingredients	preparation
601g 35% cream 74g yolk 34g sugar 31g gel mix 257g CHD-Q70SDO 2g sea salt	1: mix the yolk with the sugar 2: warm the cream with the mixture of yolk together to 82degree 3: add the gel mix and cool down to 63degree 4: pour into the dark chocolate 5: blend together with the sea salt and put into the fridge

Fresh Mandarin Compote

ingredients	preparation
320g Fresh mandarin 51g sugar 51g trehalose 45g mandarin juice 38g lime juice 4g NH pectin	1: boil the whole mandarin with water 2: chop the Mandarin to small piece 3: warm it with the sugar and juice 4: add the pectin and brin git boil 5: keep in fridge and mix it before use

Pecan Praline Feuiletin

ingredients	preparation
373g pecan praliné 230g CHM-Q41ALUN 41g CM-CAL 250g BIG-PF-1BO 53g butter 53g ground roasted pecans 3g powdered star anise 1g sea salt	1:Melt the milk chocolate with cocoa mass and butter 2: mix all the dry ingredient

Dark Chocolate Sponge

ingredients	preparation
156g marzipan 47g Sugar 1 76g yolk 55g eggs 91g egg white 47g Sugar 2 36g cake flour 18g DCP-22EXBRU 36g NCL-4C501-BY 36g butter	1: mix the marzipan with the sugar, add the yolk and egg and mix well 2: whip up the egg white with sugar B 3: mix together and add the Cake flour slowly 4: at last add the melthed butter 5: bake at 180degree 13mins