MAYA-CO 2.0
MAYA-CO iS WHERE MAYA MEETS CHOCOLATE. THiS CREATiON iS RAW iN CHARACTER AND ORiGiNAL iN TASTE. THE UNREFiNED ELEMENTS SUCH AS CHOCOLATE SHELL, CACAO NiBS AND CHOCOLATE WHOLE FRUiT CONTRASTS WiTH NATURAL FRESH MANDARiN FLAVOR, ACCOMPANY WiTH TECH FEEL DESiGN, TAKiNG US FROM THE MAYA CiViLiZATiON ALL THE WAY TO TOMORROW’S WORLD.
Recipe
MANDARIN COMPOTE
| ingredients | preparation |
|---|---|
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BLANCH MANDARIN THREE TIMES THEN MASH HALF INTO PUREE MIX PUREE, PULP, SUGAR, TREHALOSE, MANDARIN JUICE, LIME JUICE AND PECTIN NH AND BRING TO A BOIL COOL DOWN THE COMPOTE THEN ADD COINTREAU |
CACAO TEA JELLY
| ingredients | preparation |
|---|---|
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INFUSE COCOA SHELL WITH WATER SIFT THE SHELL, BRING EVERYTHING TO A BOIL |
CACAO NIBS CRUNCHY
| ingredients | preparation |
|---|---|
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MIX EVERYTHING AND BRING TO A BOIL POUR ON SILPAT THEN BAKE AT 150°C FOR 8 MINUTES |
CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% SPONGE
| ingredients | preparation |
|---|---|
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WHIP EGG WHITE WITH SUGAR FOLD IN EGG AND YOLK ADD ALL DRY INGREDIENTS, FOLD GENTLY ADD WARM COVERTURE-BUTTER MIXTURE BAKE AT 180°C FOR 10 MINUTES |
CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% CREMEUX
| ingredients | preparation |
|---|---|
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MIX MILK, CREAM, SUGAR AND YOLK THEN HEAT POUR OVER CACAO BARRY Mi-AMÈRE 58% AND GELATINE MIX |
DA HONG PAO COCOA NIBS CHANTILLY
| ingredients | preparation |
|---|---|
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INFUSE CREAM WITH COCOA NIBS AND DA HONG PAO STRAIN THE CREAM THEN BOIL WITH SUGAR INCORPORATE WITH GELATINE MIX 4.MIX WITH COLD CREAM |
CACAO NIBS HAZELNUT CRUMBLE
| ingredients | preparation |
|---|---|
|
MIX BUTTER, ICING SUGAR, T55 AND HAZELNUT POWDER BAKE AT 150°C FOR 20 MINUTES MELT CACAO BARRY ALUNGA™ 41% WITH PRALINE INCORPORATE PRALINE AND CRUNCHY |
Assembly and finishing
CUT THE SHAPE AND PUT THE CACAO NiBS HAZELNUT CRUNCHY iN THE BOTTOM PUT ONE SPONGE ON TOP WiTH LiTTLE BiT EVO CHOCOLATE CREMEUX FiLL UP THE MANDARiN COMPOTE BUT THE OTHER CHOCOLATE SPONGE ON TOP WHiP THE DA HONG PRO CHANTiLLY AND PiPE iNSiDE DECOR WiTH THE CACAO TEA JELLY AND EVO CHOCOLATE CREMEUX |