CPU of Cacao

Cacao Barry Fleur de Cacao 70% Dark Chocolaté , Agrume , Star anise , Almond

In the world , There have many kind of fruit and herbes , but citrus and star anise i love It So Much , and give a spécial taste Inside the chocolaté , i twill take balance and will not fright the flavour when you eat it.

Recipe

Created by

Jacky Lung - CHINESE CHOCOLATE MASTER

Agrume Jelly

ingredients	preparation
147g orange juice 56g mandarin puree 22g Calamansi Purée 98g grapefruit puree 2g Vanilla seeds 82g sugar 4g NH pectin	1 :Mix all the juice and vanilla seed and warm it 2 :mix the pectine NH and sugar together and pour in the puree 3 :bring it boil to 103 degree , 4 :keep in fridge to cool down and mix it before use

Star anise Ganache

ingredients	preparation
200g 35% cream 24g trehalose 85g butter 9g glucose 143g CHM-Q41ALUN 100g CHD-O70FLEU 14g CB 2g powdered star anise	1: bring the Cream with the Star anise boil and infuce 1hours 2: separate the star anise and boil with Trehalose , butter and glucose 3:cool down to 60 degree and pour in the mixture of chocolate and cocoa butter 4:blend it and use at 34degree

Almond praline crunchy

ingredients	preparation
345g PRN-VAL50BBY 45g CHM-Q41ALUN 30g CB 20g BIG-PF-1BO 3g sea salt	1 :melt the milk chocolate and the cocoa butter to 45degree 2 :mix all the dry ingrédient with the chocolate 3 :use at 24degree