Citropolis

Marmalade

Ingredients Preparation
  • 420g
    Orange blanched pulp
  • 210g
    Peach puree
  • 210g
    mandarin puree
  • 2g
    Vanilla pod
  • 4g
    yellow pectin
  • 196g
    caster sugar
  • 4g
    Acid citric solution

Heat orange blanched pulp, peach puree and mandarin puree. Add and mix in vnailla pod. Cook yellow pectin, caster sugar until 76°C. Then add acid citric solution. Let it cool and keep in cooler.

Gluten Free Molleaux

Ingredients Preparation
  • 254g
    butter
  • 274g
    Alto El Sol
  • 274g
    almond powder
  • 326g
    eggs
  • 100g
    almond paste 50%
  • 242g
    icing sugar
  • 4g
    Orange peel
  • 50g
    Candied orange peel

Melt butter and Cacao Barry chocolate. Add and mix eggs, almond powder, almond paste, icing sugar, orange peel and candied orange peel. Mix to obtain a homogenous texture.Fill the molds and cook at 180°C for 30 minutes. Let it cool, unmold. Keep it in freezer.

Ghana chesnut cream

Ingredients Preparation
  • 500g
    chestnut puree
  • 250g
    Butter 84%
  • 120g
    Ghana
  • 1g
    Vanilla pod
  • 20g
    Grand Marnier

Heat and melt chestnut puree, butter and Cacao Barry chocolate. Add vanilla pod and Grand Marnier. Emulsify with a hand mixer, let it cool until use.

Vanilla Santo Domingo Ganache

Ingredients Preparation
  • 165g
    34% M.G. cream
  • 17g
    glucose syrup DE 40
  • 1g
    Vanilla pod
  • 110g
    Saint-Domingue

Heat cream, glucose syrup and vanilla pod. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Chocolate Glaze

Ingredients Preparation
  • 500g
    34% M.G. cream
  • 80g
    glucose syrup DE 40
  • 300g
    condensed milk
  • 480g
    Saint-Domingue

Heat cream, glucose syrup and condensed milk. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Chocolate Gourmand Glaze

Ingredients Preparation
  • 600g
    Ghana
  • 170g
    Grapefruit seed oil
  • 150g
    Caramelized Cacao Barry - Coco Nibs 100%

Melt Cacao Barry chocolate and add grapefruit seed oil and caramelised cocoa nibs. Mix all ingredients, use at 30°C over frozen cake

Get in Touch