Inaya™

Created by Chocolate Academy Dubai™

Recipe

Biscuit Pecan

Cara crakine croustillant

ingredients	preparation
40g hazelnut paste 300g FNF-X32CARACR 1g Sea salt 40g CHM-P35LBAR 30g NCB-HDO3	Mix all the ingredients together and place in the half sphere. Reserve in the freezer.

Inaya 65% Tonka Cremeux

ingredients	preparation
300g 35% cream 40g milk 40g egg yolks 60g glucose 285g CHM-Q41ALUN 1piece(s) Tonka beans	Combine both liquid together with the glucose the grated Tonka bean and the egg yolk. Cook all together at 82 Celsius and pour on top of the melted chocolate. Emulsify with a hand blender.

Inaya™ 65% Caramel & Chocolate Mousse

ingredients	preparation
65g sugar 150g 35% cream 37g egg yolks 450g Whipped cream 600g CHD-S65INAY	Warm up the small amount of the cream and keep warm. Caramelize the sugar and deglaze with the hot cream. Pour on top of the egg yolks and cook at 82 Celsius. Pour the mix on top of the melted chocolate and create an emulsion. At 40 Celsius fold the cream and use immediately.

Inaya™ 65% glacage mirroir

ingredients	preparation
150g water 300g sugar 300g glucose 200g condensed milk 200g gelatin 200 Bloom 120g water 250g CHD-S65INAY	Combine the gelatin and water. Cook the water, sugar, glucose to 103 Celsius. Add the condensed milk and the chocolate. Mix and stock overnight. Melt at 40 Celsius, mix and use at 30/35 Celsius.

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