Marigold

Recipe

Created by
  • Tor Stubbe - Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla

Chocolate and sunchokes cake

Ingredients Preparation
  • 425g
    butter
  • 180g
    Light muscovado sugar
  • 300g
    sugar
  • 105g
    honey
  • 555g
    eggs
  • 150g
    Alto El Sol
  • 435g
    cake flour
  • 10g
    baking powder
  • 5g
    salt
  • 105g
    Cocoa fibers
  • 450g
    Sunchokes
  • 110g
    hazelnut oil
  • 75g
    Pure Paste 100% Hazelnuts
  • 150g
    Chopped roasted hazelnuts

Use butter, light muscovado sugar, sugar and honey to make a cream. Add eggs. Fold in Cacao Barry chocolate. Fold in cake flour, baking powder, salt and cocoa fibers. Add sunchokes, hazelnut oil and Cacao Barry chocolate. Fold in chopped roasted hazelnuts.

Pipe into molds and bake at 150°C.

Marigold Marmelade

Ingredients Preparation
  • 375g
    orange juice
  • 3As needed
    Zest organic lemons
  • 3As needed
    Zest of organic oranges
  • 150g
    Finely chopped dried apricots
  • 300g
    sugar
  • 75g
    sugar
  • 15g
    pectin
  • 9g
    Citric acid
  • 30g
    Fresh marigold
  • Q.S.
    Pickled marigold flowers

Boil together fresh orange juice, zest of organic lemons, organic oranges, finely chopped dried apricots and sugar. Leave to simmer for 5 minutes. Add sugar and pectin. Boil and add citric acid. Blend and leave to cool. Add and blend fresh marigold and pickled marigold flowers.

Whey Caramel

Ingredients Preparation
  • 45g
    invert sugar
  • 225g
    Reduced whey
  • 9g
    sea salt
  • 1piece(s)
    Vanilla pod
  • 75g
    glucose
  • 165g
    sugar
  • 225g
    Alunga™
  • 115g
    Ghee

Warm invert sugar, reduced whey, sea salt and vanilla pod. Caramelise sugar and glucose. Deglaze with whey. Strain over Cacao Barry chocolate. Once cooled, incorporate ghee.

Hazelnut paste

Ingredients Preparation
  • 450g
    Roasted and chopped hazelnuts
  • 25g
    Lemon zest of organic lemons
  • 7g
    sea salt

Conch all ingredients.

Hazelnut gianduja

Ingredients Preparation
  • 400g
    hazelnut paste
  • 600g
    Alunga™
  • 40g
    Deodorized Cocoa Butter

Mix together hazelnut paste and Cacao Barry chocolates. Temper.

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