Infinite dew

For Design, It’s inspired by a water drop from nature which is necessary to live. Wanted to twist it with a piped cream shape which is frequently used by pastry chefs. For taste, It shows the possibility that great taste and healthiness could be presented together by polyphenol.

Crunchy Toffee

Ingredients Preparation
  • 300g
    sugar
  • 30g
    butter
  • 50g
    cocoa butter

Step 1. Put sugar in a hot pan and caramelize it.
Step 2. Put butter in the pan, make toffee and spread it on silicon paper.
Step 3. Wait till it’s fully cooled down, put it into Thermomix and finely grind them.
Step 4. Mix melted chocolate with HAZELNUT PASTE.
Step 5. Mix 50g of GRINDED toffee with melted cocoa butter and 50g of melted chocolate mixture in a bowl and temper it (25℃).
Step 6. Spread them on a chocolate film, put it into fridge until it’s harden and cut them with right size of cutter for BonBon. 

Jeju Orange Coulis

Ingredients Preparation
  • 80g
    Mandarin Orange puree
  • 70g
    Redhyang orange puree (Jeju orange)
  • 20g
    fresh lemon juice
  • 0.5g
    orange zest
  • 1g
    agar agar
  • 1g
    yellow pectin
  • 10g
    sugar
  • 16g
    glucose powder
  • 14g
    sorbitol
  • 1drop(s)
    natural aroma Ylang Ylang

Step 1. Blend all puree with agar agar, pectin, sugar, glucose powder and sorbitol.
Step 2. Put the puree mixture into a pan with orange zest and heat it.
Step 3. WHEN YOU SEE IT THICKENS, GET IT OFF FROM HEAT.
STEP 4. PUT YLANG YLANG OIL WHILE CoolING it down and blend it.

 

Zephyr Vanilla Ganache

Ingredients Preparation
  • 70g
    Heavy cream
  • 1g
    vanilla bean (0.5EA madagascar/ 1 EA tahiti)
  • 2g
    Sichuan pepper
  • 24g
    sorbitol

Step 1. Heat Heavy cream, Vanilla bean peels, Poivre de Sichuan and Sorbitol in a pan and infuse.
Step 2. Strain it onto chocolate and blend them together.
Step 3. Put in a piping bag and use at the right temperature.

IAN Ganache

Ingredients Preparation
  • 150g
    Heavy cream
  • 30g
    Isomalt powder
  • 35g
    hazelnut paste
  • 55g
    IAN 71% (OrNoir)
  • 0.5g
    polyphenol powder
  • g
    mixed spice

Step 1. Heat cream and Isomalt powder in a pan.
Step 2. Put polyphenol powder into chocolate, pour hot cream mixture over the chocolate and blend.
Step 3. Add hazelnut paste and blend.
Step 4. Put in a piping bag and use at the right temperature.

Assembly and finishing

Assembly step 1. Zephyr Vanilla ganache
Assembly step 2. Jeju Orange Coulis
Assembly step 3. IAN GANACHE
Assembly step 4. Crunchy Toffee

Get in Touch