Futuristic seed
Recipe
Hazelnut crunch
| ingredients | preparation |
|---|---|
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Melt Ambre java and hazelnut praline. Add Pailleté Feuilletine and orange zest. Use at 28℃. Roll out until 3mm and cut into (2.5 cm diameter) round. |
Orange coulis
| ingredients | preparation |
|---|---|
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Boil all ingredients (except coriander seed powder) for 4 mins. Add orange concentrate. Cool to 18℃ and use. |
Orange and coriander seed ganache
| ingredients | preparation |
|---|---|
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Melt ambre java and fleur de cao together in a bowl. Boil cream, orange concentrate, corn syrup and coriander seed powder to 40℃. Pour the mix above into melted chocolate and emulsify. Add soften butter and alcohol. Use 26-28℃.
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Chocolate shell
| ingredients | preparation |
|---|---|
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Melt and add 130g of Alunga and 10 g of cocoa butter. Use at 29-30℃.
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Cocoa butter colours
| ingredients | preparation |
|---|---|
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Melt and use at 28℃. |