Onyx

Bonbon praline noisette

Ingredients Preparation
  • 122g
    Lactée Supérieure
  • 304g
    Praliné 50% Hazelnuts
  • 40g
    Deodorized Cocoa Butter
  • 91g
    Pure Paste 100% Hazelnuts
  • 50g
    Pailleté Feuilletine™

Temper the chocolate and mix with all the ingredients.

Yuzu jelly

Ingredients Preparation
  • 300g
    yuzu
  • 20g
    glucose
  • 6g
    NH pectin
  • 200g
    sugar

Boil the Yuzu with glucose.

Add pectin NH and sugar.

Cook until 104°C.

Keep in the chiller until cool.

Blend and use.

Orange Ganache

Ingredients Preparation
  • 250g
    35% cream
  • 10g
    orange zest
  • 100g
    sugar
  • 45g
    sorbitol
  • 1g
    sea salt
  • 125g
    Inaya™
  • 150g
    unsalted butter
  • 250g
    Lactée Barry
  • 20g
    Grand Marnier

Boil the cream with orange zest and keep 10 min for infuses.

Heat the cream again and add sugar, Sorbitol and salt.

Remove from the heat and add the Cacao Barry – Inaya™ 65% and butter.

Then mix with the Grand Marnier and blend well.

Black Cacao butter color

Ingredients Preparation
  • 100g
    Deodorized Cocoa Butter
  • 20g
    Black color powder

Melt the cacao butter and mix with the color powder.

Red Cacao butter color

Ingredients Preparation
  • 100g
    Deodorized Cocoa Butter
  • 10g
    Red color powder
  • 2,5g
    White color powder
  • 2,5g
    Yellow color powder

Melt the cacao butter and mix with the color powder.

Gold Cacao butter color

Ingredients Preparation
  • 100g
    Deodorized Cocoa Butter
  • 10g
    Gold color powder
  • 2,5g
    White color powder
  • 2,5g
    Yellow color powder

Melt the cacao butter and mix with the color powders.

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