Bourgeonner

Recipe

Created by

Hisashi Onobayashi - Japanese finalist at the World Chocolate Masters 2015, works at Club Harie in Tokyo

Exotic Yuzu Caramel

ingredients	preparation
30g trehalose 70g sugar 25g glucose syrup 60g 35% cream 42g mango puree 62g yuzu puree 0.5beans(s) Vanilla 1/2 cinnamon stick 40g unsalted butter 40g NCB-HD706-BY	Mix together cream, vanilla and cinnamon, and leave to infuse. Make caramel with trehalose, sugar and glucose syrup. Deglaze with warm cream infusion and emulsify. Leave to cool to 70°C, add fruit purees, butter and cocoa butter, and emulsify with hand blender. When ganache reaches proper temperature, pipe into mould.

Ganache Noisette

ingredients	preparation
75g GIM-P1PLAIS-LN 150g CHM-Q3720 70g CHD-N70OCOA 75g roasted hazelnut puree 140g 38% cream 30g glucose syrup 30g sorbitol 13g hazelnut liqueur yuzu zest	Mix together cream and zest of 1 yuzu, and leave to infuse. Heat together with sorbitol and glucose syrup. Add chocolate, gianduja and roasted hazelnut puree, and emulsify. Add hazelnut liqueur and emulsify with hand blender.

Chocolate Shell

ingredients	preparation
700g CHD-P64EBPU 300g CHD-N70OCOA	Mix together, pre-crystallise and mould into shell.

Chocolate Pistolet

ingredients	preparation
Q.S. yellow colourant powder Q.S. gold powder Q.S. green colourant powder	Pre-crystallise cocoa butter colouring and spray into mould. Spray gold powder into mould.

Chocolate Decoration

ingredients	preparation
CHD-P64EBPU CHD-N70OCOA bronze powder	Pre-crystallise and shape.

Assembly

Fill moulded shell with exotic yuzu caramel and ganache noisette.
Leave to crystallise and close with pre-crystallised chocolate.
Place chocolate décor.