Futuristic seed

Hazelnut crunch

Ingredients Preparation
  • 40g
    Pure Paste 100% Hazelnuts
  • 100g
    Ambre Java™
  • 50g
    Pailleté Feuilletine™
  • 1/2As needed
    orange zest

Melt Ambre java and hazelnut praline. Add Pailleté Feuilletine and orange zest. Use at 28℃. Roll out until 3mm and cut into (2.5 cm diameter) round.

Orange coulis

Ingredients Preparation
  • 10g
    sugar
  • 50g
    corn syrup
  • 90g
    orange juice
  • 1As needed
    orange zest
  • 3g
    coriander seed powder
  • 15g
    boiron orange concentrate

Boil all ingredients (except coriander seed powder) for 4 mins. Add orange concentrate. Cool to 18℃ and use.

Orange and coriander seed ganache

Ingredients Preparation
  • 227g
    Ambre Java™
  • 154g
    Fleur de Cao™
  • 320g
    cream 35% fat
  • 13,5g
    orange concentrate
  • 2,5As needed
    spices blend of nutmeg, cardamom, cinnamon, orange zest
  • 107g
    corn syrup
  • 24g
    coriander seed powder
  • 20g
    butter
  • 3g
    Grand Marnier

Melt ambre java and fleur de cao together in a bowl. Boil cream, orange concentrate, corn syrup and coriander seed powder to 40℃. Pour the mix above into melted chocolate and emulsify. Add soften butter and alcohol. Use 26-28℃.

 

Chocolate shell

Ingredients Preparation
  • 600g
    Alunga™
  • 60g
    Deodorized Cocoa Butter

Melt and add 130g of Alunga and 10 g of cocoa butter. Use at 29-30℃.

 

Cocoa butter colours

Ingredients Preparation
  • As needed
    peach(es)
  • 3g
    yellow food coloring
  • 1,5g
    white food colouring
  • 50g
    cocoa butter
  • 3g
    green food coloring
  • 1g
    white food colouring
  • 50g
    cocoa butter

Melt and use at 28℃.

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