Ocean Reef
Due to Global Warming, The bleaching coral is a big concern in our ocean as it creates food and habitats for thousands of species.
By using the technology, in particular 3D printing, samples of printed coral have been dropped in the ocean that recreate habitats and support for new coral to grow with the help of scuba divers.
On this Ocean Reef, I am representing the coral with the help of the 3D Chocolate design, and the hexagon is the representation of the humans, our DNA, Us, that contribute to a solution for a healthier Ocean.
Recipe
Zephyr Caramel Blondie
| ingredients | preparation |
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Melt the butter and Zéphir together Add in the sugars and mix with a whisk Add in the eggs Add the flours, baking powder, chopped hazelnuts, and orange zest. Bake at 350F |
Hazelnut Crunch
| ingredients | preparation |
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Mix the hazelnut paste with melted cocoa butter and Alunga at 40C. Finely robot Coupe the feuilletine Fold in the feuilletine Fill the center cavity of the Caramel Blondie with the Hazelnut Crunch
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Orange Coulis
| ingredients | preparation |
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Mix all ingredients together beside the pectin and sugar and bring to boil Add mixture of pectin and sugar then boil for 2 minute. Set aside for assembling
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Chocolate Ganache
Extras
| ingredients | preparation |
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Place a few orange segments on top of the Hazelnut Crunch to fill the center cavity of the Caramel Blondie. Fill ⅓ of the 3D Design chocolate cavities with the praline.
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Assembly and finishing
Make 6 triangles layers with blondie, hazelnut crunch, cremeux and marmalade. Filled the cavities of the 3D corals with the orange coulis, chocolate ganache, and Praline Insert each 3D design on top of each triangle Form a hexagon with the 6 triangles on the serving board Place the finished 3D designs into a warmer at 35 C and leave for 30 min to an hour until the 3D still holds its shape but soft enough to cut with a spoon. Décor and Serve |