#ShareSmileFlower
Delicious modern chocolate cakes in the format of game, as a synonym of relax and fun progressive company.
Recipe
Mango Yuzu Gel
| Ingredients | Preparation |
|---|---|
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Mix all ingredients, leave for 5 minutes to activate the agar agar Bring to boil, cool to 30°C Mix with a blender until smooth mass
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Salty caramel with passion fruits
| Ingredients | Preparation |
|---|---|
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Heat the cream with passion fruit puree, vanilla and salt Caramelize sugar until brown caramel. Gradually add hot cream with salt and puree, boil to 102.5ᵒC Cool to 60ᵒC add butter Cool down
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Praline Pecan
| Ingredients | Preparation |
|---|---|
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Pecan nut paste and chopped roasted pecan nuts add to warm milk chocolate Mix with paillete feuilletine and soft cocoa butter in 33.5°C
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Orange Ganache
| Ingredients | Preparation |
|---|---|
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Bring the orange juice, vanilla, cream and honey to the boil. Leave to cool to 70ᵒC Pour into mix of chocolates and emulsify Add liqueur Add anhydrous butter at 35ᵒC
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Vanilla shortbread
| Ingredients | Preparation |
|---|---|
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Mix butter, sugar powder, hazelnut powder, vanilla seeds and salt in the mixer bowl. Add eggs Mix with flour, put the mass in the fridge for cooling Roll out 1 mm thick, cut out Bake in 175ᵒC for 8 minutes |
Cocoa shortbread
| Ingredients | Preparation |
|---|---|
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Mix butter, sugar powder, hazelnut powder, vanilla seeds and salt in the mixer bowl. Add eggs Mix with flour & cocoa, put the mass in the fridge for cooling Roll out 1 mm thick, cut out Bake in 175ᵒC for 8 minutes |
Gel lime and mint
| Ingredients | Preparation |
|---|---|
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Chop fresh mint Mix all ingredients, leave for 5 minutes to activate the agar agar Bring to a boil, cool to 30 ᵒC Mix with a blender until smooth mass |
Chocolate stamps
| Ingredients | Preparation |
|---|---|
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Make imprints of a frozen stamp on the crystallized chocolate |
Assembly and finishing
Fill the smallest chocolate sphere on the printed design with mango yuzu gel
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