Taste of Nature

The meaning of my creation is to think about nature and think about how to take care of it.

Chocolate Sable

Ingredients Preparation
  • 120g
    butter concentrated
  • 85g
    Powder sugar
  • 1,5g
    salt
  • 45g
    Egg
  • 25g
    cocoa powder
  • 210g
    flour
  • 50g
    Cocoa nibs

Step 1. Mix the egg white together with the cocoa nibs and then through the blended caramel. 

Step 2. Mix the rest of the ingredients briefly until you have a dough.

Step 3. Roll the dough to a thickness of 2mm

Step 4. Bake it for 5 minutes at 160°C.

Chocolate Biscuit

Ingredients Preparation
  • 270g
    almond powder
  • 270g
    Powder sugar
  • 130g
    cocoa powder
  • 1100g
    egg white
  • 600g
    sugar
  • 870g
    Egg yolk

Step 1. Whip the egg white together with the sugar until you have a firm foam and blend in the egg yolk.

Step 2. Mix in the rest of the dry ingredients

Step 3. Bake it for 8 minutes at 230°C

 

Mandarin Marmalade

Ingredients Preparation
  • 311g
    mandarines
  • 102g
    sugar
  • 45g
    mandarin juice
  • 38g
    lime juice
  • 50g
    sea buckthorn berries
  • 4g
    pectin NH

Step 1. Cook the mandarins in boiling water for 30 minutes.

Step 2. Brunoise cut half of them and puree the other half with the help of a hand blender.

Step 3. Mix the sugar with the pectin and them mix with the lime juice and mandarin juice.

Step 4. Mix all ingredients in a saucepan and bring to a boil.

 

Milk Chocolate Mousse

Ingredients Preparation
  • 566g
    cream
  • 4g
    gelatin
  • 20g
    water
  • 160g
    Or Noir Jumacajo

Step 1.Warm the cream until 60°C

Step 2. Mix the water and gelatin together.

Step 3. Add the gelatin to the warm cream and mix in the Alunga.

Step 4. Homogenize the mixture.

 

Anglaise Caramel

Ingredients Preparation
  • 118g
    milk
  • 177g
    cream
  • 50g
    Egg yolk
  • 48g
    sugar
  • 3g
    gelatin
  • 15g
    water
  • 90g
    Zéphyr Caramel
  • 20g
    cardamom
  • 3/4piece(s)
    Dutch Vanilla
  • 2, 1/2piece(s)
    long pepper

Step 1. Caramelize the sugar. 

Step 2. Warm the milk, cream together with all the spices.

Step 3. Finish the caramel.

Step 4. Sieve the caramel.

Step 5. Mix the egg yolk together with the sugar and add it to the caramel.

Step 6. Warm the mixture until 83°C, then add the soaked gelatin.

Step 7. Add the Zephyr and homogenize the anglaise.

 

Koffiepaste

Ingredients Preparation
  • 75g
    praline feuilletine
  • 20g
    cocoa butter
  • 150g
    Or Noir Jumacajo
  • 50g
    Feuilletine
  • 1g
    salt

Step 1.Mix all ingredients together.

 

Assembly and finishing

Assembly step 1.

Assembly step 2.

Assembly step 3.

 

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