Time for Chocolate

Ingredients	Preparation
150g flour 250g water 100g butter 10g DCP-22GT-BY 4piece(s) whole egg(s) 30g cacao nibs Q.S. salt	Boil together water and butter in saucepan. Add flour and cocoa powder, and boil for 2 minutes until panade releases from pan bottom. Mix with stand mixer and gradually add eggs until completely absorbed. Pipe thin sticks and sprinkle with cocoa nibs and salt. Bake at 180°C for 15 minutes.

Ingredients	Preparation
180g dried plums in cubes 50g glucose 20g Fruit'Purée Yuzu Capfruit piece(s) vanilla bean 30g Cointreau 1piece(s) orange juice 1piece(s) cinnamon stick 100g water	Boil together all ingredients and reduce. Remove vanilla bean and cinnamon stick. Blend and pass through sieve.

Ingredients	Preparation
230g cream 185g invert sugar 255g CHM-Q41ALUN 175g Cacao Barry® dark chocolate couverture Concorde 66% cocoa 65g butter 130g NPN-HA1BY	Boil together cream and invert sugar. Add chocolate and mix well. Add butter and hazelnut paste.

Recipe