Fossil Age


Created by
  • Roger Fok - Chinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong

Bitter almond sable

Ingredients Preparation
  • 13g
  • 13g
    brown sugar
  • 13g
    bitter almond powder
  • 13g
  • 0.5g
  1. Cream the butter and sugar, add salt.
  2. Add the flour and almond powder and mix to a paste.  
  3. Let it rest for an hour and roll out.  
  4. Bake at 170˚C for 12 minutes.

Bitter almond praline

Ingredients Preparation
  • 100g
    bitter almond paste
  • 35g
  • 24g
    Mycryo™ Cocoa Butter
  • 40g
    bitter almond sable
  • 15g
    Pailleté Feuilletine™
  1. Temper the milk chocolate and cocoa butter. 
  2. Mix with almond praline, sable and feuilltine.
  3. Roll to 5 mm and cut out.

Cuba Ganache

Ingredients Preparation
  • 40g
  • 140g
  • 10g
    invert sugar
  • 15g

1. Heat the cream and invert sugar.
2. Form an emulsion with both of the chocolates and the cream.  
3. Blend and add soft butter. 
4. Pipe into the chocolate mould lined with Cacao Barry® Cuba.

Lemon verbana jelly

Ingredients Preparation
  • 120g
    lemon juice
  • 3g
  • 2g
    NH pectin
  • 80g
  • 40g
  1. Mix the pectin with sugar.  
  2. Warm the liquid to 45°C.
  3. Mix in the sugar and pectin. 
  4. Cook to 107°C.
  5. Pour on a tray and allow to cool.

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