Ocean Reef

Due to Global Warming, The bleaching coral is a big concern in our ocean as it creates food and habitats for thousands of species.

By using the technology, in particular 3D printing, samples of printed coral have been dropped in the ocean that  recreate habitats and support for new coral to grow with the help of scuba divers.

On this Ocean Reef, I am representing the coral with the help of the 3D Chocolate design, and the hexagon is the representation of the humans, our DNA, Us, that contribute to a solution for a healthier Ocean.

 

Zephyr Caramel Blondie

Ingredients Preparation
  • 144g
    butter
  • 130g
    Zéphyr™ Caramel
  • 25g
    inverted sugar
  • 20g
    granulated sugar
  • 160g
    eggs
  • 55g
    All purpose flour
  • 20g
    hazelnut flour
  • 1g
    baking powder
  • 2piece(s)
    orange zest (whole oranges)
  • 60g
    finely chopped hazelnuts

Melt the butter and Zéphir together

Add in the sugars and mix with a whisk

Add in the eggs 

Add the  flours,  baking powder,  chopped hazelnuts, and orange zest.

Bake at 350F

Hazelnut Crunch

Ingredients Preparation
  • 400g
    Pure Paste 100% Hazelnuts
  • 40g
    Deodorized Cocoa Butter
  • 80g
    Alunga™
  • 120g
    Pailleté Feuilletine™

Mix the hazelnut paste with melted cocoa butter and Alunga at 40C.

Finely robot Coupe the feuilletine

Fold in the feuilletine

Fill the center cavity of the Caramel Blondie with the Hazelnut Crunch

 

Orange Coulis

Ingredients Preparation
  • 300g
    orange juice
  • 60g
    orange concentrate
  • 40g
    granulated sugar
  • 5g
    Pectine NH
  • 3g
    vanilla paste
  • 1g
    fiora di sicilia
  • 20g
    yuzu puree

Mix all ingredients together beside the pectin and sugar and bring to boil

Add mixture of pectin and sugar then boil for 2 minute.

Set aside for assembling

 

Chocolate Ganache

Ingredients Preparation
  • 150g
    cream
  • 20g
    glucose
  • 40g
    butter
  • 130g
    OR NOIR OLAS 67.3%

Extras

Ingredients Preparation
  • 200g
    Praliné 50% Hazelnuts
  • 300g
    Orange Segments

Place a few orange segments on top of the Hazelnut Crunch to fill the center cavity of the Caramel Blondie.

Fill ⅓ of the 3D Design chocolate cavities with the praline.

 

Assembly and finishing

Make 6 triangles layers with blondie, hazelnut crunch, cremeux and marmalade.

Filled the cavities of the 3D corals with the orange coulis, chocolate ganache,  and Praline

Insert each 3D design on top of  each triangle

Form a  hexagon with the 6 triangles on the serving board

Place the finished 3D designs into a warmer at 35 C and leave for 30 min to an hour until the 3D still holds its shape but soft enough to cut with a spoon. 

Décor and Serve

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