Bamboo leaf


Light cream

Ingredients Preparation
  • 53g
    Light cream
  • 6,5g
    invert sugar
  • 2g
    Bamboo powder
  • 4g
    Match powder
  • 112g
    Ambre Java™
  • 24g
  • Q.S.
    Fleur de Cao™

Heat cream,sugar,bamboo and matcha powder then whisk into cut chocolate.

Fold in butter at room temperature.

Use the Cacao Barry - Fleur de Cao 70% Dark Chocolate for the chocolate shell.

Yuzu Jam (1.5 gr each)

Ingredients Preparation
  • 60g
    yuzu puree
  • 30g
  • 2,5g

Cook all then pipe into chocolate shell.

Black sugar Marzipan

Ingredients Preparation
  • 50g
    almond paste 50%
  • 20g
    Black Sugar (Japanese)

Length 3 cm x width 1 cm x thickness 0,2 cm.

Combine black sugar into marzipan and roll out to 2 mm thickness.

Place it between bamboo ganache.

Get in Touch