#ShareSmileFlower

Delicious modern chocolate cakes in the format of game, as a synonym of relax and fun progressive company.

 

Mango Yuzu Gel

Ingredients Preparation
  • 100g
    mango puree
  • 20g
    yuzu puree
  • 0.7g
    agar agar
  • 0.15g
    Vanilla seeds

Mix all ingredients, leave for 5 minutes to activate the agar agar

Bring to boil, cool to 30°C

Mix with a blender until smooth mass

 

Salty caramel with passion fruits

Ingredients Preparation
  • 45g
    Organic brown sugar
  • 35g
    passion fruit puree
  • 75g
    cream 35%
  • 1g
    sea salt
  • 0.25g
    Vanilla seeds
  • 25g
    82% butter
  • 55g
    Lactée Caramel

Heat the cream with passion fruit puree, vanilla and salt

Caramelize sugar until brown caramel.

Gradually add hot cream with salt and puree, boil to 102.5ᵒC

Cool to 60ᵒC add butter 

Cool down

 

Praline Pecan

Ingredients Preparation
  • 175g
    pecan nut paste
  • 115g
    Alunga™
  • 50g
    pecans
  • 50g
    Pailleté Feuilletine™
  • 15g
    Deodorized Cocoa Butter

Pecan nut paste and chopped roasted pecan nuts add to warm milk chocolate

Mix with paillete feuilletine and soft cocoa butter in 33.5°C

 

Orange Ganache

Ingredients Preparation
  • 155g
    cream 35%
  • 80g
    sunflower honey
  • 155g
    Reduced orange juice
  • 100g
    Evocao™ WholeFruit Chocolate
  • 145g
    Alunga™
  • 25g
    Liqueur Grand Marnier
  • 18g
    anhydrous butter
  • 0.25g
    Vanilla seeds

Bring the orange juice, vanilla, cream and honey to the boil.

Leave to cool to 70ᵒC

Pour into  mix of chocolates and emulsify

Add liqueur

Add anhydrous butter at 35ᵒC

 

Vanilla shortbread

Ingredients Preparation
  • 165g
    butter 82%
  • 1g
    salt
  • 90g
    Organic cane sugar powder
  • 50g
    whole eggs
  • 245g
    flour T45
  • 75g
    hazelnut powder
  • 1g
    Vanilla seeds

Mix butter, sugar powder, hazelnut powder, vanilla seeds and salt in the mixer bowl.

Add eggs 

Mix with flour, put the mass in the fridge for cooling

Roll out 1 mm thick, cut out

Bake in 175ᵒC for 8 minutes

Cocoa shortbread

Ingredients Preparation
  • 165g
    butter 82%
  • 1g
    salt
  • 90g
    Organic Muscovado sugar powder
  • 50g
    whole eggs
  • 172g
    flour T45
  • 57g
    Extra Brute
  • 65g
    hazelnut powder
  • 1g
    Vanilla seeds

Mix butter, sugar powder, hazelnut powder, vanilla seeds and salt in the mixer bowl.

Add eggs 

Mix with flour & cocoa, put the mass in the fridge for cooling

Roll out 1 mm thick, cut out

Bake in 175ᵒC for 8 minutes

Gel lime and mint

Ingredients Preparation
  • 100g
    lime puree
  • 25g
    guava syrup
  • 3g
    mint leaves
  • 0.75g
    agar agar

Chop fresh mint

Mix all ingredients, leave for 5 minutes to activate the agar agar

Bring to a boil, cool to 30 ᵒC

Mix with a blender until smooth mass

Chocolate stamps

Ingredients Preparation
  • 2g
    Zéphyr™ Caramel
  • 2g
    Lactée Caramel
  • 2g
    Papouasie
  • 2g
    Alunga™
  • 2g
    Chocolat de Couverture Noir Biologique
  • 2g
    Evocao™ WholeFruit Chocolate

Make imprints of a frozen stamp on the crystallized chocolate

Assembly and finishing

Fill the smallest chocolate sphere on the printed design with mango yuzu gel
Fill the next chocolate sphere on the printed design with salty caramel with passion fruit 
Fill half of the largest sphere with praline and fill the rest with orange ganache
Fill the last chocolate sphere with lime mint gel.
Combine with chocolate vanilla shortbread cookies and cocoa shortbread cookies.
Glue cookies to chocolate designs
Close the largest sphere with a chocolate stamp

 

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