Guayaquil

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

Recipe

Guayaquil 64% cream

ingredients	preparation
130g CHD-P64EBPU 30g sugar 2g pectin X58 440g milk	Combine the sugar and the pectin X58. Warm up the milk then add the sugar-pectin. Boil for one minute. Pour on top of the chocolate. Cool down to 30℃ and pour into the glass. Set in the fridge for few hours.

ingredients

preparation

130g

CHD-P64EBPU
30g

sugar
2g

pectin X58
440g

milk

Combine the sugar and the pectin X58.
Warm up the milk then add the sugar-pectin. Boil for one minute.
Pour on top of the chocolate. Cool down to 30℃ and pour into the glass.
Set in the fridge for few hours.

Orange blossom espuma

ingredients	preparation
350g milk 20g sugar 3g pectin X58 7g orange blossom water	Warm up the milk to 50℃. Add the sugar and pectin combined together and bring to the boil. Add the orange blossom water when the mix is at 30℃. Let set in the fridge. Pour into the siphon and add two cartridges of gaz. Shake well.

Grue Streuzel

ingredients	preparation
100g sugar 100g flour 100g butter 50g almond flour 50 NIBS-S	Mix the grue and the sugar together. Combine all the ingredients together and mix until your get a dough. Make some small balls and baked at 150℃.

Guayaquil 64% cremeux

ingredients	preparation
365g 35% cream 365g milk 145g egg yolks 75g sugar 340g CHD-P64EBPU	Make the crème anglaise and pour it on top of the melted chocolate. Crystalize in the fridge overnight.