Migration

Recipe

Created by

Chia Feng Tsai - Taiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C

Mascarpone Chantilly

ingredients	preparation
1g vanilla bean 22g sugar 1g lemon zest 22g mascarpone 2g gelatin leaves 165g 35% cream	Boil together cream, vanilla, sugar and lemon zest. Add melted gelatine and leave to cool. Add mascarpone cheese and whip when cool.

Yuzu Flower Mango-Yuzu Coulis

ingredients	preparation
240g Fruit'Purée Mango Alphonso Capfruit 114g Fruit'Purée Yuzu Capfruit 7g yuzu flowers 10g corn starch 84g sugar 6g agar 30g water 12g cherry liqueur 6g gelatin leaves	Boil together Fruit'Purée Mango Alphonso Capfruit,Fruit'Purée Yuzu Capfruit and yuzu flowers, and leave to infuse for 5 minutes. Pass through a sieve, and mix in corn starch and 42 g of sugar. Bring to a boil again, and mix in42 g of sugar and agar agar. Cook until thick, and add melted gelatine and cherry liqueur. Leave to rest in refrigerator.

Passion Fruit Cream

ingredients	preparation
108g Fruit'Purée Passion fruit Capfruit 24g Fruit'Purée Yuzu Capfruit 60g sugar 90g whole egg(s) 30g sugar 1g corn starch 18g water 90g unsalted butter 3g gelatin leaves	Boil together Fruit'Purée Passion fruit Capfruit,Fruit'Purée Yuzu Capfruit and sugar. Make crème anglaise with remaining ingredients at 84°C. Add melted gelatine and butter, and mix with hand blender until smooth. Store in refrigerator.

Saint-Domingue Ganache

ingredients	preparation
172g CHD-Q70SDO 19g Fruit'Purée Passion fruit Capfruit 24g glucose syrup 96g glucose syrup 115g 35% cream	Boil together cream, glucose syrup and Fruit'Purée Passion fruit Capfruit. Add melted chocolate and mix with hand blender until smooth. Pour into mould at 34-35°C and leave to rest for one hour at 20°C before piping.

Chocolate Cake

ingredients	preparation
243g whole egg(s) 113g sugar 1g salt 75g almond powder 75g invert sugar 105g flour 8g baking powder 30g DCP-22GT 30g CHD-Q70SDO 65g unsalted butter 106g 35% cream	Safe for butter and chocolate, mix together all ingredients. Mix in melted chocolate and butter with hand blender until smooth. Bake at 180°C for 7 minutes.

Chocolate Hazelnut Sablé

ingredients	preparation
117g unsalted butter 130g sugar 5g sea salt 2g lemon zest 26g hazelnut powder 104g almond powder 123g flour 26g DCP-22GT	Mix together butter, sugar, sea salt and lemon zest. Mix in all powders, but keep mixture granular. Bake at 160°C for 15 minutes.

Hazelnut Sablé Crunch

ingredients	preparation
440g chocolate hazelnut sablé 17g caramel hazelnut paste 90g CHD-Q70SDO	Mix together melted chocolate and hazelnut paste. Add chocolate hazelnut sablé and pour into mould.

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