Bonbon chocolate

With love, I created this recipe, composed first of chocolate and then YUZO super fruit, because it contains three times more "vitamin C" than lemon, with a sweet and sour taste, which is a relatively rare fruit. I added orange and mango to balance the tastes. And the flavor of the wonderful basilica as a Moroccan touch.

It is said that a lot of sugar brings diseases, since I am a pastry chef, I wanted to create a recipe that contains natural and useful fruits, I associate it with chocolate that reduces sugar and at the same time it's delicious, I didn't find better than YUZ. The useful fruit of YUZO, which contains a lot of vitamin C, and its season is winter, so I said it was an opportunity to prove yourself in chocolate, and it's wonderful to have a fruit with a wonderful flavor. good smell.

Recipe

Speculoos sand

Ingredients Preparation
  • 62g
    butter
  • 62g
    cane sugar

Mix the mixure until it becomes creamy

  • 15g
    eggs
  • 5g
    milk
  • 125g
    flour
  • 0.7g
    salt
  • 1g
    yeast
  • 3g
    cinnamon powder
  • 0.75g
    lemon zest

Add

Cook at 160°C during 12 minutes on a baking tray.

Crispy hazelnut

Ingredients Preparation
  • 100g
    speculoos

Chopped

Add melted

  • 50g
    Praliné 50% Hazelnuts Piémont

Add

Add melted

  • 1g
    salt

Then

YUZO orange confit

Ingredients Preparation
  • 80g
    YUZO
  • 80g
    orange(s)
  • 120g
    mango puree

Heat

  • 20g
    sugar
  • 8g
    pectin NH

Add

Milk ganache

Ingredients Preparation
  • 150g
    sour cream
  • 15g
    glucose
  • 5g
    basil

Heat

Add

  • 30g
    softened butter

Mix and add

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