Evocauchaça

Recipe

Created by
  • Diego Lozano - Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano
  1. Evocao™ and Cauchaça ganache
  2. Assembly

Evocao™ and Cauchaça ganache

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. 

Assembly

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