YUZU ORANGE CHOCOLATE TASTE

My recipe consists of a group of fruits including YUZU orange, mungo and chocolate of course, all these flavors find a nice balance between the sweetness of chocolate and mungo with the wonderful acidity of YUZU and lemon mixed with lemon juice, the smell of YUZU fruit can be described as lemony with a refreshing floral touch. Spicy, sweet and less spicy than some other citrus fruits. And the flavor of Moroccan Aragon oil, agar agar and Moroccan honey, all these ingredients added a distinctive Moroccan touch to the recipe, which gave a wonderful taste.

I wanted dessert to have something to do with the subject of the contest, and since we are in an era that is suffering from climate change that will lose us to nature in the future, this recipe is a tree branch cut as if it had died due to climate change.

Recipe

Created by

Issam Tajer - Chef

Praline biscuit

ingredients	preparation
165g egg white 95g icing sugar 190g sugared almond 55g flour 40g honey 25g trimolin invert sugar 6g baking powder 140g argan oil	Mix to have a homogenous texture
Cook at 170°C during 12 minutes on a baking tray.

Candied orange

ingredients	preparation
140g orange peels 30g lemon juice 60g orange juice	Heat
1g pectin NH 5g sugar	Add

Chopped YUZU

ingredients	preparation
60g orange puree 90g YUZO puree	Heat
2g agar agar	Add

Fried Pineapple Mango

ingredients	preparation
150g pineapple(s) 150g mango(s)	Cut
40g butter 30g sugar 1piece(s) Vanilla 50g mango puree 20g lemon juice	Add
Heat the mixture over the fire to become caramelized mixture.

Nougatine cocoa

ingredients	preparation
40g milk 100g butter 40g glucose	Heat
120g sugar 2g pectin NH 120g NIBS-S	Add
Cook at 180°C during 15 minutes. Put it in the blender.

Ganache monte Yuzu

ingredients	preparation
3g gelatine powder 21g water	Add
265g liquid cream	Heat
Let the hot cream cool before adding the white chocolate.
120g Yuzo juice 140g CHW-N34ZEPH	Add

Cigarette paste

ingredients	preparation
85g icing sugar 70g flour 65g soft butter	Mix
2g eggs 5g liquid vanilla 5g bitter cocoa powder	Add
15g melted cocoa butter	Then
Cook at 160°C during 10 minutes.

Streusel

ingredients	preparation
100g butter 100g brown sugar 120g hazelnut powder 80g flour 2g Fine sea salt	Mix
40g NCB-HDO3	Then
Cook at 160°C during 12 minutes.

Lemon meringue

ingredients	preparation
50g egg white 80g sugar 2g Citric acid	Mix
Cook at 90°C during 15 minutes.