Citropolis
Recipe

Marmalade
Ingredients | Preparation |
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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 |
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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 |
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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 |
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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 |
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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 |
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Melt Cacao Barry chocolate and add grapefruit seed oil and caramelised cocoa nibs. Mix all ingredients, use at 30°C over frozen cake |