Urban leaves

Vanilla Alto el Sol Ganache

Ingredients Preparation
  • 330g
    35% cream
  • 34g
    glucose syrup DE 40
  • 2g
    Vanilla pod
  • 220g
    Alto El Sol

Heat cream, glucose syrup and vanilla pad. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Molleaux Chocolate Biscuit

Ingredients Preparation
  • 160g
    almond powder
  • 100g
    icing sugar
  • 160g
    almond paste
  • 320g
    eggs
  • 250g
    egg whites
  • 70g
    Refined sugar
  • 36g
    Extra Brute
  • 64g
    flour
  • 120g
    Saint-Domingue
  • 70g
    Butter 84%
  • 30g
    Grapefruit seed oil

Whip together almond powder and icing sugar. Whip egg whites and refined sugar and add Cacao Barry chocolate with the flour. Melt and add Cacao Barry chocolate, butter and grapefruit seed oil. Put in moulds and cook at 180°C for 10 minutes. Let it cool and set aside until use.

Pasion fruit and Mascarpone cream

Ingredients Preparation
  • 105g
    35% cream
  • 120g
    milk
  • 30g
    egg yolks
  • 45g
    Refined sugar
  • 3g
    Vanilla pod
  • 300g
    passion fruit puree
  • 2g
    lime zest
  • 350g
    Zéphyr™
  • 39g
    Mycryo™ Cocoa Butter
  • 180g
    mascarpone cheese
  • 36g
    gelatin mass

Mix cream by hand. Mix milk with mixer and strain. Cook egg yolk, refined sugar, vanilla pod, passion fruit puree and lime zest until 82°C. Add Cacao Barry chocolates, mascarpone cheese and gelatin mass. Emulsify with a hand mixer, let it cool until use.

Kaffir Tropical gelée

Ingredients Preparation
  • 120g
    mango puree
  • 120g
    passion fruit puree
  • 130g
    coconut puree
  • 20g
    yuzu juice
  • 2g
    lime zest
  • 4g
    Kaffir leaves
  • 50g
    Refined sugar
  • 1g
    Vanilla pod
  • 36g
    gelatin mass

Heat together ingredients. Add and dissolve gelatin mass. Add chopped bananas. Let it cool and set aside until use.

Citronella whipped Ganache part 1

Ingredients Preparation
  • 120g
    mango puree
  • 268g
    35% cream
  • 28g
    glucose syrup DE 40
  • 28g
    inverted sugar
  • 6g
    Citronella Leaves
  • 480g
    Ghana

Heat mango puree. Heat cream and strain glucose syrup, inverted sugar and citronella leaves. Add Cacao Barry chocolate and mix with hand mixer.

Citronella whipped Ganache part 2

Ingredients Preparation
  • 760g
    Ghana

Add more of the Cacao Barry chocolate. Let it cool 2 hours, whipped until soft pieces and set aside.

Nuts crunchy base

Ingredients Preparation
  • 120g
    mango puree
  • 300g
    Ghana
  • 160g
    Deodorized Cocoa Butter
  • 300g
    Pailleté Feuilletine™
  • 200g
    Pecan Nut toasted finely chopped
  • 100g
    Hazelnut toasted and finely chopped

Heat mango puree. Melt Cacao Barry Ghana chocolate with cocoa butter. Add Cacao Barry Pailleté Feuilletine, finely chopped toasted pecan nuts and finely chopped toasted hazelnuts. Mix and laminated to 2mm let it cool in freezer. Cut circles 3cm and use for base of the moist cake

Mango opaline

Ingredients Preparation
  • 120g
    mango puree
  • 270g
    fondant
  • 135g
    glucose syrup
  • 163g
    Isomalt powder
  • 180g
    Mango lyo powder

Heat mango puree. Make a caramel by heating fondant, glucose syrup, isomalt powder and mango lyo powder to 160°C. Extend in silpat and let cool. Make powder with food processor. Sprinkle in a stencil and cook in the oven at 160°C  for 5 minutes.

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