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Raspberry lime confit

Ingredients Preparation
  • 460g
    raspberry puree
  • 250g
    caster sugar
  • 1g
    Vanilla pod
  • 50g
    glucose syrup DE 40
  • 6g
    yellow pectin
  • 1g
    lime peel

Heat raspberry puree, caster sugar, vanilla pod and glucose syrup DE40. Add and mix in yellow pectin. Cook lime peel until 76°C. Let it cool and keep it in cooler.

Coffee Whipped Ganache

Ingredients Preparation
  • 10,8g
    Tonka beans
  • 300g
    milk
  • 60g
    ground coffee
  • 170g
    sugar
  • 42g
    sorbitol
  • 120g
    Strain Coffee infusion
  • 140g
    35% cream
  • 140g
    Butter 84%
  • 2g
    lecithin
  • 4g
    fleur de sel
  • 230g
    Ghana
  • 96g
    Saint-Domingue

Infuse milk and ground coffee with tonka bean. Caramelise sugar and sorbitol. Heat strained coffee infusion and add into cream. Mix butter, lecithin and fleur de sel into caramel. Add cacao barry chocolates. Emulsify with a hand mixer, let it cool until use.

Black cocoa butter

Ingredients Preparation
  • 200g
    Deodorized Cocoa Butter
  • 8g
    Liposoluble black color powder

Heat Cacao Barry cocoa butter and mix with black colour powder. Pre-crystallise and use at 29°C.

Red Cocoa butter

Ingredients Preparation
  • 200g
    Deodorized Cocoa Butter
  • 8g
    Liposoluble red color powder

Heat Cacao Barry cocoa butter and mix with red colour powder. Pre-crystallise and use at 29°C.

Santo Domingo Shell

Ingredients Preparation
  • 2000g
    Saint-Domingue

Melt Cacao Barry chocolate. Pre-crystallise and use at 31°C.

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