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Recipe

Created by
  • Carlo Midiri - Ambassador Chocolate Academy Benelux

Chocolate praline

Ingredients Preparation
  • 20g
    cocoa butter
  • 60g
    Or Noir Jumacao
  • 10g
    Kasha (Geroosterde Boekweit)
  • 12g
    Gomasio
  • 2g
    dried seasweatpowder
  • 8g
    chia seeds

Melt the chocolate with the cacao butter and then the hazelnut praline and hazelnut paste. Then the rest of the ingredients.

Coffee cremeux

Ingredients Preparation
  • 580g
    cream
  • 20g
    coffee beans
  • 120g
    sugar
  • 140g
    Egg yolk
  • 60g
    sugar
  • 6g
    gelatin
  • 30g
    water

Heat the milk with the coffee beans.

Burn the sugar until caramel and put the milk on it.

Put the sugar with the egg yolks and pour some caramel on it and put all of it back in the pan.

Heat until 80 degrees and put the gelatin mass in i

 

Citrus gel

Ingredients Preparation
  • 105g
    orange juice
  • 39g
    bergamot puree
  • 30g
    kalamansi puree
  • 6g
    muntleafs
  • 6g
    citrus vinegar
  • 1/2pod(s)
    Vanilla pod
  • 10g
    polydextrose
  • 2g
    agar agar

Heat the juice and the puree with the munt, polydextrose, vinegar and vanilla, put the agar agar in it and boil it for 1 minute.

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