Guayaquil
Created by
Romain Renard
Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai
Recipe

Guayaquil 64% cream
ingredients | preparation |
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Combine the sugar and the pectin X58.
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Orange blossom espuma
ingredients | preparation |
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Warm up the milk to 50℃. |
Grue Streuzel
ingredients | preparation |
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Mix the grue and the sugar together. Combine all the ingredients together and mix until your get a dough. |
Guayaquil 64% cremeux
ingredients | preparation |
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Make the crème anglaise and pour it on top of the melted chocolate. |