Tropic sphere

Banana Rum Compote

Ingredients Preparation
  • 110g
    granulated sugar
  • 540g
    banana pulp
  • 30g
    Butter 84%
  • 1g
    Vanilla pod
  • 30g
    aged rum

Caramelise granulated sugar and other ingredients. Let it cool and keep it in cooler.

Moist Chocolate Cake

Ingredients Preparation
  • 180g
    butter
  • 90g
    Mexique
  • 342g
    almond powder
  • 342g
    Refined sugar
  • 342g
    eggs
  • 27g
    flour
  • 30g
    Extra Brute

Melt butter and Cacao Barry chocolate. Add and mix in rest of ingredients to obtain a homogenous texture. Fill the molds and cook at 180°C during 15 minutes. Let it cool, unmold. Keep in freezer.

Cuba Chocolate Cream

Ingredients Preparation
  • 500g
    35% cream
  • 500g
    milk
  • 200g
    egg yolks
  • 150g
    Refined sugar
  • 1g
    Tonka beans

Mix cream by hand. Mix milk in mixer, strain and cook until 82°C with egg yolk, refined sugar and tonka bean. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Hazelnut Chocolate Siphon sponge

Ingredients Preparation
  • 90g
    hazelnut paste
  • 60g
    Ghana
  • 1g
    egg whites
  • 120g
    egg yolks
  • 110g
    Refined sugar
  • 40g
    flour
  • 2piece(s)
    Chargers CO2

Mix hazelnut paste by hand. Blend and strain Cacao Barry chocolate. Put egg whites, yolks, refined sugar and flour into Siphon. Add chargers CO2. Fill half the plastic glasses. Cook in microwave oven for 40 seconds. Let it cool, unmold.

Mango, pasion fruit syrup

Ingredients Preparation
  • 250g
    mango puree
  • 450g
    passion fruit puree
  • 100g
    mineral water
  • 2g
    Vanilla pod
  • 400g
    Refined sugar
  • 60g
    aged rum

Heat mango puree, passion fruit puree, mineral water, vanilla pod and refined sugar. Add aged rum. Pour over moist chocolate cake.

Cuba Chocolate Glaze

Ingredients Preparation
  • 283g
    Grapefruit seed oil

Mix all the ingredients, use at 30°C over frozen cake

Almond and Hazelnut Streusel

Ingredients Preparation
  • 156g
    butter
  • 141g
    flour
  • 156g
    brown sugar
  • 78g
    almond powder
  • 78g
    hazelnut powder
  • 2,5g
    fleur de sel

Combine all ingredients in a food processor to obtain a homogenous dough. Laminate to 2mm and cook at 160°C for 14 minutes.Once baked, sprinkle with Cacao Barry – Mycryo®, let it cool. Crumble in food processor and set aside until use.

Hazelnut crispy base

Ingredients Preparation
  • 156g
    butter
  • 67g
    Ghana
  • 90g
    cocoa butter
  • 49g
    Hazelnut Praliné homemade 60%
  • 55g
    hazelnut paste
  • 37g
    Hazelnut toasted and finely chopped
  • 1g
    fleur de sel
  • 203g
    Almond and hazelnut streusel

Combine butter with melted Cacao Barry chocolate and cocoa butter. Add rest of ingredients. Mix and laminate to 2 mm. Let it cool in freezer. Cut circles 3 cm and use for base of the moist cake

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