Lumina

Recipe

Created by

Ramon Huigsloot - Dutch finalist at World Chocolate Masters 2015, works at Zeelandia

Chocolate Crumble

ingredients	preparation
230g butter 280g sugar 300g almond powder 320g flour 200g CHD-Q70SDO 6g salt	Mix all dry ingredients. Melt chocolate and add it to dry mixture while stirring. Add butter to mixture and blend into fine crumble.

Fig Compote

ingredients	preparation
20piece(s) fresh fig 25g sugar 50g water 1piece(s) liquorice stick 2piece(s) cinnamon stick 1/2piece(s) lime 160g port 40g red wine	Quarter ten figs. Put fig pieces into saucepan together with all other ingredients. Boil into a compote. Cut remaining figs into small cubes. Mix them into the compote.

Chocolate Biscuit

ingredients	preparation
360g egg white 195g sugar 180g egg yolks 60g flour 195g butter 375g CHD-Q70SDO	Whisk egg whites and egg yolks together with sugar in two separate bowls. Mix the two mixtures together. Make ganache of melted butter and chocolate. Mix flour into egg mixture, followed by the ganache. Bake in a preheated oven at 195°C for 10 minutes.

Chocolate Tonka Mousse

ingredients	preparation
400g cream 5piece(s) Tonka beans 160g sugar 25g glucose 60g water 150g whipped cream 35% 130g CHD-Q70SDO	Boil cream with tonka beans and leave to rest for 30 minutes. Make light caramel of glucose and sugar. Deglaze with tonka cream and add chocolate. Add whipped cream at a temperature of 35℃.

Tangerine Cremeux

ingredients	preparation
175g Fruit'Purée Mandarin Capfruit 50g Fruit'Purée Calamansi Capfruit 75g egg yolks 75g sugar 4g gelatin 60g butter	Mix together Fruit'Purée Mandarin Capfruit, Fruit'Purée Calamansi Capfruit, sugar and egg yolks, and heat up to 81℃ in thermomix. Leave to cool to 30℃. Mix with gelatine and butter.