Infinite dew

For Design, It’s inspired by a water drop from nature which is necessary to live. Wanted to twist it with a piped cream shape which is frequently used by pastry chefs. For taste, It shows the possibility that great taste and healthiness could be presented together by polyphenol.

Recipe

Created by

Dongsuk Kim - Chef

Crunchy Toffee

ingredients	preparation
300g sugar 30g butter 100g PNP 300g CHM-P40GHA 50g cocoa butter	Step 1. Put sugar in a hot pan and caramelize it. Step 2. Put butter in the pan, make toffee and spread it on silicon paper. Step 3. Wait till it’s fully cooled down, put it into Thermomix and finely grind them. Step 4. Mix melted chocolate with HAZELNUT PASTE. Step 5. Mix 50g of GRINDED toffee with melted cocoa butter and 50g of melted chocolate mixture in a bowl and temper it (25℃). Step 6. Spread them on a chocolate film, put it into fridge until it’s harden and cut them with right size of cutter for BonBon.

ingredients

preparation

300g

sugar
30g

butter
100g

PNP
300g

CHM-P40GHA
50g

cocoa butter

Step 1. Put sugar in a hot pan and caramelize it.
Step 2. Put butter in the pan, make toffee and spread it on silicon paper.
Step 3. Wait till it’s fully cooled down, put it into Thermomix and finely grind them.
Step 4. Mix melted chocolate with HAZELNUT PASTE.
Step 5. Mix 50g of GRINDED toffee with melted cocoa butter and 50g of melted chocolate mixture in a bowl and temper it (25℃).
Step 6. Spread them on a chocolate film, put it into fridge until it’s harden and cut them with right size of cutter for BonBon.

Jeju Orange Coulis

ingredients	preparation
80g Mandarin orange puree 70g Redhyang orange puree (Jeju orange) 20g fresh lemon juice 0.5g orange zest 1g agar agar 1g yellow pectin 10g sugar 16g glucose powder 14g sorbitol 1drop(s) natural aroma Ylang Ylang	Step 1. Blend all puree with agar agar, pectin, sugar, glucose powder and sorbitol. Step 2. Put the puree mixture into a pan with orange zest and heat it. Step 3. WHEN YOU SEE IT THICKENS, GET IT OFF FROM HEAT. STEP 4. PUT YLANG YLANG OIL WHILE CoolING it down and blend it.

ingredients

preparation

80g

Mandarin orange puree
70g

Redhyang orange puree (Jeju orange)
20g

fresh lemon juice
0.5g

orange zest
1g

agar agar
1g

yellow pectin
10g

sugar
16g

glucose powder
14g

sorbitol
1drop(s)

natural aroma Ylang Ylang

Step 1. Blend all puree with agar agar, pectin, sugar, glucose powder and sorbitol.
Step 2. Put the puree mixture into a pan with orange zest and heat it.
Step 3. WHEN YOU SEE IT THICKENS, GET IT OFF FROM HEAT.
STEP 4. PUT YLANG YLANG OIL WHILE CoolING it down and blend it.

Zephyr Vanilla Ganache

ingredients	preparation
70g Heavy cream 1g vanilla bean (0.5EA madagascar/ 1 EA tahiti) 2g Sichuan pepper 40g CHW-N34ZEPH 30g CHK-N35ZECA 24g sorbitol	Step 1. Heat Heavy cream, Vanilla bean peels, Poivre de Sichuan and Sorbitol in a pan and infuse. Step 2. Strain it onto chocolate and blend them together. Step 3. Put in a piping bag and use at the right temperature.

IAN Ganache

ingredients	preparation
150g Heavy cream 30g Isomalt powder 35g hazelnut paste 10g CHM-P40GHA 55g IAN 71% (OrNoir) 0.5g polyphenol powder g mixed spice	Step 1. Heat cream and Isomalt powder in a pan. Step 2. Put polyphenol powder into chocolate, pour hot cream mixture over the chocolate and blend. Step 3. Add hazelnut paste and blend. Step 4. Put in a piping bag and use at the right temperature.

Assembly and finishing

Assembly step 1. Zephyr Vanilla ganache
Assembly step 2. Jeju Orange Coulis
Assembly step 3. IAN GANACHE
Assembly step 4. Crunchy Toffee