Evocauchaça

Recipe

Created by

Diego Lozano - Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano

ingredients	preparation
226g cream 35% fat 38g sorbitol 628g CWD-Q1EVOC 21g NCB-HD706-BY 87g Cauchaça	Heat the cream with sorbitol to 35º C. Reserve. Melt the chocolate at 35º C. Reserve. Melt the mycryo at 35°C. Reserve. Add all ingredients in a food processor and grind for 2 minutes. Check that the emulsion is complete and place on a frame (1.2 mm). Keep at room temperature 16°C for 24 hours.

Cut with a guitar (2,5 x 2,5) and cover with tempered Evocao™.
Decorate with gold powder on top.