WE ARE THE WORLD

INSPiRATiON COMES FROM THE SONG WE ARE THE WORLD, THAT THE  GREATEST GiFT OF ALL iS SHARiNG. USiNG ACCESSiBLE iNGREDiENTS  FROM ANYWHERE iN THE WORLD TO CREATE LAYER OF TEXTURES AND  FLAVORS, WiTH A SiP OF COCOA TEA ON THE SiDE SAVORiNG OUR TEA  CULTURE!

Recipe

Created by
  • Jacky Lung - Chef

SHELL 1

Ingredients Preparation
  • 205g
    yuzu puree
  • 369g
    water
  • 163g
    sugar
  • 10g
    agar
  • 3g
    yuzu zest

YUZU GEL  

 

MiX ALL iNGREDiENT TOGETHER THEN  BRiNG TO A BOiL

  • 118g
    sugar
  • 225g
    cream
  • 7g
    orange zest
  • 35g
    sorbitol
  • 1g
    salt
  • 95g
    butter
  • 15g
    Grand Marnier
  • 178g
    Alunga™

ORANGE GANACHE  

 

BRING SUGAR, CREAM, ORANGE ZEST, SORBITOL, SALT TO BOIL  

POUR OVER THE CACAO BARRY EXTRA BiTTER GUAYAQUiL 64% AND MIX  

ADD BUTTER AND GRAND MARNIER

  • 100g
    milk
  • 650g
    cream
  • 46g
    sugar
  • 20g
    glucose
  • 20g
    glucose powder
  • 140g
    Grand Caraque
  • 12g
    Gelatin mix

CHOCOLATE WHiPPiNG GANACHE  

 

BRING MILK, 1/2 CREAM, SUGAR, GLUCOSE,  GLUCOSE POWDER TO A BOIL  

ADD GELATINE MIX  

POUR OVER THE CACAO BARRY GRAND  CARAQUE AND MIX  

ADD REMAINING CREAM

SHELL 2

Ingredients Preparation
  • 200g
    strawberry juice
  • 30g
    lemon juice
  • 5g
    mint
  • 15g
    sugar
  • 12g
    Gelatin mix

STRAWBERRY COULLiS

 

HEAT STRAWBERRY JUiCE AND SUGAR  

ADD GELATiNE MiX

SHELL 3

Ingredients Preparation
  • 78g
    milk
  • 314g
    cream
  • 80g
    sugar
  • 100g
    Egg yolk
  • 160g
    Saint-Domingue
  • 20g
    Gelatin mix
  • 12g
    star anise

CHOCOLATE CREMEUX  

 

INFUSE STAR ANISE, MILK AND CREAM 

COOK INFUSED MIXTURE WITH SUGAR AND  YOLKS  

POUR OVER THE CACAO BARRY SAiNT DOMiNGUE 70% AND GELATINE MIX

  • 60g
    icing sugar
  • 100g
    pecans

CARAMELiZED PECAN

 

CARAMELIZE THE PECAN WITH ICING SUGAR

  • 231g
    egg white
  • 231g
    sugar
  • 94g
    eggs
  • 188g
    egg yolks
  • 37g
    Flour T55
  • 42g
    cocoa powder
  • 80g
    almond powder
  • 47g
    butter
  • 50g
    Grand Caraque

DARK CHOCOLATE SPONGE

 

WHIP EGG WHITE WITH SUGAR  

FOLD IN EGGS AND YOLKS  

ADD ALL DRY INGREDIENTS, FOLD GENTLY 

ADD WARM COVERTURE-BUTTER MIXTURE 

BAKE AT 180°C FOR 10 MINUTES

  • 500g
    water
  • 50g
    Cacao Shell
  • 10g
    orange zest

CACAO TEA

 

BRiNG ALL iNGREDiENTS TO BOiL AND iN FUSE FOR 5MiNS

Assembly and finishing

SHELL 1  

 PiPE THE YUZU GEL 

 PiPE THE ORANGE GANACHE 

 PiPE THE CHOCOLATE WHiP GANACHE  

 

SHELL 2 

 FiLL UP THE STRAWBERRY COULiS 

 

SHELL 3 

 FiLL UP WiTH THE CARAMELiZED PECAN 

 FiLL UP WiTH LiTTLE CHOCOLATE CREMEUX 

 PUT THE CHOCOLATE SPONGE ON TOP AND FiLL UP WiTH THE CREMEUX   4:DECOR iT WiTH THE CHOCOLATE AND SERViCE WiTH THE CACAO TEA . 

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