Planted city 20.25

Recipe

Sesame Crunch

Ingredients Preparation
  • 15g
    Mycryo™ Cocoa Butter
  • 45g
    Lactée Supérieure 38.2% chocolate cream
  • 90g
    sesame paste
  • 90g
    Praliné 65% Héritage Almonds Hazelnuts
  • 35g
    Pailleté Feuilletine™
  • 1/2bean(s)
    Tonka beans

Melt Cacao Barry - Lactée Supérieure and Cacao Barry - Mycryo®cocoa butter.

Add sesame paste and Cacao Barry - Praliné 65% Héritage Almonds Hazelnuts.

Mix all remaining ingredients.

Roll out between two chocolate sheets and cut out 1,2 cm circles.

Tangerine Jelly

Ingredients Preparation
  • 2g
    NH pectin
  • 40g
    granulated sugar
  • 1g
    ascorbic acid
  • 12g
    gelatin
  • 116g
    Tangerine puree
  • 4g
    Tangerine zest

Mix pectin NH, granulated sugar and ascorbic acid.

Soak gelatin in cold water for five minutes.

Boil up puree, zest and dry ingredients.

Add gelatin to the hot mixture, put it in a frame and cool it down.

Cut out 1,2 cm circles.

Cashews - Tonka Bean - Jasmine Tea Ganache

Ingredients Preparation
  • 300g
    36% cream
  • 35g
    Flowerhoney
  • 1/2bean(s)
    Tonka beans
  • 20g
    jasmine tea
  • 35g
    glucose syrup
  • 300g
    Lactée Supérieure
  • 45g
    Mycryo™ Cocoa Butter
  • 160g
    cashew nuts

Boil up cream, glucose syrup, flowerhoney, tonka bean and jasmine tea.

Strain the mixture, pour over cashews and mix it well.

Melt Cacao Barry - Lactée Supérieure 38% and Cacao Barry - Mycryo® cocoa butter.

Mix all ingredients and make an emulsion.

Assembly

Ingredients Preparation
  • 200g
    Lactée Supérieure
  • 20g
    Mycryo™ Cocoa Butter
  • 2g
    Green fat-soluble colouring
  • 2g
    White fat-soluble colouring
  • 2g
    Silver fat-soluble colouring

Spray a thin layer of green cocoa butter at 26° C into the moulds and repeat this with the silver and white cocoa butter.

Temper Lactée Supérieure 38% and mold it into trays.

Fill it with sesame crunch, jelly and ganache and leave it for crystallization at 6° C for 30 minutes.

Close it with a thin layer of chocolate.

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