Futuristic seed

Hazelnut crunch

ingredients	preparation
40g NPN-HA1BY 100g CHM-R36AMJA 50g BIG-PF-1BO 1/2 orange zest	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
10g sugar 50g corn syrup 90g orange juice 1 orange zest 3g coriander seed powder 15g boiron orange concentrate	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
227g CHM-R36AMJA 154g CHD-O70FLEU 320g cream 35% fat 13,5g orange concentrate 2,5 spices blend of nutmeg, cardamom, cinnamon, orange zest 107g corn syrup 24g coriander seed powder 20g butter 3g Grand Marnier	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℃.

ingredients

preparation

227g

CHM-R36AMJA
154g

CHD-O70FLEU
320g

cream 35% fat
13,5g

orange concentrate
2,5

spices blend of nutmeg, cardamom, cinnamon, orange zest
107g

corn syrup
24g

coriander seed powder
20g

butter
3g

Grand Marnier

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℃.

Chocolate shell

ingredients	preparation
600g CHM-Q41ALUN 60g NCB-HD702-BYEX	Melt and add 130g of Alunga and 10 g of cocoa butter. Use at 29-30℃.

ingredients

preparation

600g

CHM-Q41ALUN
60g

NCB-HD702-BYEX

Melt and add 130g of Alunga and 10 g of cocoa butter. Use at 29-30℃.

Cocoa butter colours

ingredients	preparation
peach(es) 3g yellow food coloring 1,5g white food colouring 50g cocoa butter 3g green food coloring 1g white food colouring 50g cocoa butter	Melt and use at 28℃.