Paradise

Caramelized banana

Ingredients Preparation
  • 600g
    fresh banana
  • 80g
    sugar
  • 350g
    butter
  • 25g
    dark rum

Cut the banana in to small cubes.

Make the caramel with sugar.

Then add the butter, banana and rum.

Mix well.

Chocolate Shell

Ingredients Preparation
  • 500g
    Zéphyr™
  • 500g
    Extra-Bitter Guayaquil

Temper the chocolate and make the oval chocolate shell.

Chocolate Marquish Sponge

Ingredients Preparation
  • 123g
    water
  • 55g
    Alto El Sol
  • 55g
    butter
  • 295g
    sugar
  • 100g
    eggs
  • 246g
    flour
  • 5g
    salt
  • 10g
    baking soda
  • 80g
    Mayonnaise

Boil water and mix with Cacao Barry - Alto el sol 65%.

Mix the butter and sugar.

Add eggs one by one.

Mix the flour, cocoa powder, Baking soda and salt.   

Then add the melted chocolate with water.   

At last add the Mayonnaise.   

Bake 190C° - 12 min

Apricot Passion Fruit jelly

Ingredients Preparation
  • 400g
    Fresh Apricot
  • 200g
    water
  • 60g
    Fresh Passion fruit
  • 120g
    sugar
  • 40g
    glucose
  • 12g
    NH pectin
  • 5g
    agar agar

Make puree with water, passionfruit and apricot.

Boil the puree with glucose and add pectin NH.

Cook until 104°C.

Blend before use.

Chocolate Mousse

Ingredients Preparation
  • 190g
    whole milk
  • 200g
    Alunga™
  • 100g
    Alto El Sol
  • 520g
    whipped cream

Pour the boiling milk over the chocolate couverture Cacao Barry - Alunga™ 41%.

At 35°C, add the soft whipped cream and Cacao Barry - Alto el sol 65%.

Hazelnut Crunch

Ingredients Preparation
  • 40g
    Deodorized Cocoa Butter
  • 70g
    Pure Paste 100% Hazelnuts
  • 95g
    Praliné 50% Hazelnuts
  • 60g
    Whole caramelized hazelnuts origine Morella

Crush the Cacao Barry - Sablage Morella, whole caramelized hazelnuts

Mix the hazelnut paste and praline with crushed hazelnut.

Add the cocoa butter at 45°C

Green Cacao butter color spray

Ingredients Preparation
  • 100g
    Deodorized Cocoa Butter
  • 50g
    Zéphyr™
  • 20g
    Yellow color powder
  • 4g
    Green color powder

Melt the cacao butter and chocolate.

mix with the color powder.

Almond Milk Chocolate Coating

Ingredients Preparation
  • 110g
    Deodorized Cocoa Butter
  • 500g
    Lactée Supérieure
  • 150g
    Roaster almond crushed

Melt the chocolate and cacao butter at 45°C.

Cool down until 30°C and add almonds.

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