The Hybritage Raspberry

Raspberry Jelly

ingredients preparation
  • 30g
    sugar
  • 2g
    NH pectin
  • 300g
    raspberry puree
  • 40g
    Tarragon

Mix sugar with pectin NH. Heat and infuse the raspberry puree with tarragon, sieve and add sugar-pectin mixture. Heat the puree to 80˚C. Let cool down.

Spiced Ganache

ingredients preparation
  • 264g
    35% cream
  • 3g
    star anise
  • 3g
    cardamom
  • 6g
    Licorice
  • 1/2
    vanilla bean
  • 125g
    sugar
  • 21g
    glucose
  • 325g
    CHD-Q65MADINOP
  • 55g
    butter

Infuse for 30 minutes cream with star anise, cardamom, licorice and vanilla. Caramelise the sugar and glucose for a light caramel. Add the cream and boil for 2 minutes. Add the Cacao Barry - Madirofolo 65%. Homogenize with a hand blender. Add the butter and homogenize. Let cool down.

Raspberry Crisp

ingredients preparation
  • 165g
    CHW-N34ZEPH
  • 10g
    NCB-HD702-BYEX
  • 10g
    raspberry powder
  • 0,4g
    salt
  • 10g
    BIG-PF-1BO

Melt the Cacao Barry - ZéphyrTM 34% with the cacao butter. Add salt and raspberry powder and homogenize with a hand blender. Add the Paillete Feuilletine. Cool down to 25˚C. Pipe into the mould.

Red Colored Cacaobutter

Yellow Colored Cacaobutter

White Colored Cacaobutter

Orange Colored Cacaobutter

ingredients preparation
  • 200g
    CLR-YELBU01
  • 14g
    CLR-REDBU01

Airbrush the moulds with orange cacaobutter. Let set and airbrush with White cacaobutter. Let set and paint with Bronze powder. Fill the moulds with Or NoirTM -  Nobilis (Cacao min. 67,9%)

Chocolate crown

ingredients preparation
  • 100g
    CHW-N34ZEPH
  • 100g
    NCB-HD702-BYEX

Brush a plastic sheet with green cacao butter.

Color the white chocolate with green cacao butter.

Temper the white chocolate and spread out on the plastic sheet as thin as possible.