Topic: #Renewable

Flavors: Yuzu, Sichuan pepper & white, milk & dark chocolate

As the name states, this is a re-newed design. It is renewed in terms of using a standard mold in a new way, as well as a décor, I have used previously, also in a new way, to a flavor combo, which I have played with. everything renewed.

Yuzu fluid gel

Ingredients Preparation
  • 350g
    yuzu puree
  • 50g
  • 270g
  • 5g
    agar agar

- Heat the yuzu puree and glucose 

- Mix in the sugar

- Add agar mix and bring to the boil 

- Pour in a container to set and smooth with a stick blender



Ingredients Preparation
  • Sichuan pepper

- Pre-crystallize the chocolate and prepare the discs 

- Sprinkle with coarsely ground Sichuan pepper and let set


Northern magic milk chocolate ganache

Ingredients Preparation
  • 170g
    cream 35% fat
  • 85g
  • 250g
    Northern magic milk chocolate
  • 85g
    salted butter

- Heat the cream and glucose 

- Pour over the chocolate and emulsify 

- Insert the butter and emulsify again


Assembly and finishing

- Pipe the yuzu gel into the bottom part of the bonbon 

- Place the Madirofolo/sichuan disc on top of it, peppers up. 

- Close with the other half of a bonbon, previously cut open 

- Pipe the ganache on top of the disc, so that it spreads all around 

- Finish with the prizm snowflake


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