Citropolis

Recipe

Created by

Alejandro Salas Rodriguez -

Marmalade

ingredients	preparation
420g Orange blanched pulp 210g peach puree 210g mandarin puree 2g Vanilla Beans 4g yellow pectin 196g caster sugar 4g Acid citric solution	Heat orange blanched pulp, peach puree and mandarin puree. Add and mix in vnailla pod. Cook yellow pectin, caster sugar until 76°C. Then add acid citric solution. Let it cool and keep in cooler.

Gluten Free Molleaux

ingredients	preparation
254g butter 274g CHD-P65ALTOBIO 274g almond powder 326g eggs 100g almond paste 50% 242g icing sugar 4g Orange peel 50g Candied orange peel	Melt butter and Cacao Barry chocolate. Add and mix eggs, almond powder, almond paste, icing sugar, orange peel and candied orange peel. Mix to obtain a homogenous texture.Fill the molds and cook at 180°C for 30 minutes. Let it cool, unmold. Keep it in freezer.

Ghana chesnut cream

ingredients	preparation
500g chestnut puree 250g Butter 84% 120g CHM-P40GHA 1g Vanilla Beans 20g Grand Marnier	Heat and melt chestnut puree, butter and Cacao Barry chocolate. Add vanilla pod and Grand Marnier. Emulsify with a hand mixer, let it cool until use.

Vanilla Santo Domingo Ganache

ingredients	preparation
165g 34% M.G. cream 17g glucose syrup DE 40 1g Vanilla Beans 110g CHD-Q70SDO	Heat cream, glucose syrup and vanilla pod. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Chocolate Glaze

ingredients	preparation
500g 34% M.G. cream 80g glucose syrup DE 40 300g condensed milk 480g CHD-Q70SDO	Heat cream, glucose syrup and condensed milk. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Chocolate Gourmand Glaze

ingredients	preparation
600g CHM-P40GHA 170g Grapefruit seed oil 150g Caramelized Cacao Barry - Coco Nibs 100%	Melt Cacao Barry chocolate and add grapefruit seed oil and caramelised cocoa nibs. Mix all ingredients, use at 30°C over frozen cake