Onyx

ingredients	preparation
122g CHM-O38LSUP 304g PRN-HA50CBY 40g NCB-HD702-BYEX 91g NPN-HA1BY 50g BIG-PF-1BO	Temper the chocolate and mix with all the ingredients.

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.

ingredients

preparation

Boil the Yuzu with glucose.

Add pectin NH and sugar.

Cook until 104°C.

Keep in the chiller until cool.

Blend and use.

ingredients	preparation
250g 35% cream 10g orange zest 100g sugar 45g sorbitol 1g sea salt 125g CHD-S65INAY 150g unsalted butter 250g CHM-P35LBAR 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.

ingredients

preparation

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.

ingredients	preparation
100g NCB-HD702-BYEX 20g Black color powder	Melt the cacao butter and mix with the color powder.

ingredients	preparation
100g NCB-HD702-BYEX 10g Red color powder 2,5g White color powder 2,5g Yellow color powder	Melt the cacao butter and mix with the color powder.

ingredients	preparation
100g NCB-HD702-BYEX 10g Gold color powder 2,5g White color powder 2,5g Yellow color powder	Melt the cacao butter and mix with the color powders.

Recipe