CPU-SEED

IT’S NOT JUST A SEED, BUT A SEED WiTH CPU. THiS iS THE SEED OF  HOPE THAT WE PLANT FOR THE FUTURE. UNDER DiFFERENT ENViRONMENT AND GROWiNG METHODS, WiTH LOVE AND CARiNG, iT CAN  PROSPER AND EXCEL iNTO ENDLESS UNiMAGiNABLE POSSiBiLiTiES. IT’S  LiKE BON BON, iT MAY BE PETiTE iN SiZE, iT CAN BE MiND BLOWiNG!

AGRUME JELLY

Ingredients Preparation
  • 148g
    orange juice
  • 56g
    mandarin puree
  • 23g
    Calamansi Purée
  • 98g
    grapefruit puree
  • 2g
    Vanilla seeds
  • 82g
    sugar
  • 8g
    Pectine NH

HEAT ORANGE JUiCE, MANDARiN PUREE,  CALAMANSi PUREE, GRAPEFRUiT JUiCE  AND VANiLLA SEED  

ADD PECTiN SUGAR MiXTURE

 

MOUTAi GANACHE

Ingredients Preparation
  • 150g
    cream
  • 30g
    glucose
  • 70g
    Alunga™
  • 135g
    CACAO BARRY OR NOiR 71% MAYACO BY. TSZ CHUNG LUNG
  • 39g
    butter
  • 13g
    MOUTAi

BRiNG CREAM AND GLUCOSE TO A BOiL 

POUR OVER COVERTURE AND MiX

ADD BUTTER AND MOUTAi

 

PRALiNE BOTTOM

Ingredients Preparation
  • 50g
    sunflower seed praline
  • 70g
    Almond praline 70%
  • 60g
    Alunga™
  • 18g
    Deodorized Cocoa Butter
  • 60g
    Feuilletine
  • 1g
    sea salt

MELT THE CACAO BARRY ALUNGA™ 41% WiTH CACAO BARRY DEODORiZED COCOA BUTTER AND ALMOND PRALiNÉ 70%  

ADD FEUiLLETiNE AND SEA SALT  

ROLL OUT TO 3MM THEN CUT iNTO ROUND  SHAPE

MOLDING

Ingredients Preparation
  • g
    Extra-Bitter Guayaquil

MOLDiNG DARK CHOCOLATE WiTH EXTRA-BiTTER GUAYAQUiL 64%

Assembly and finishing

SPRAY THE MOLD WiTH GREEN COLOR 

MOLDiNG DARK CHOCOLATE WiTH EXTRA-BiTTER GUAYAQUiL 64% 

PiPE THE AGRUM JELLY 

PiPE THE MOUTAi GANACHE 

CLOSE THE BOTTOM WiTH EXTRA -BiTTER GUAYAQUiL 64% 

TAKE OUT FROM THE MOLD

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