The Toucan
- Level:
-
Difficult
Sea Salt Caramel
Used products: Sea Salt Caramel
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4.8 ozsugar
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2.6 oz35% cream
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0.4 ozglucose
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1.9 ozbutter
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0.1 ozsea salt
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1/4 beans(s)Madagascar vanilla
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0.1 ozwater
Preparation: Sea Salt Caramel
Hydrate gelatine in water. Caramelise sugar and deglaze with heated mixture of cream, glucose, salt and vanilla.
Mix in gelatine and leave to cool to 50°C. Mix in butter and melted chocolate, and homogenise.
Yuzu Ganache
Used products: Yuzu Ganache
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2.3 oz35% cream
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0.9 ozbutter
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0.7 ozsorbitol powder
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0.9 ozyuzu puree
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0.8 ozpowdered glucose
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1.4 ozyuzu juice
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1.4 ozCHD-Q65MADINOP
Preparation: Yuzu Ganache
Melt chocolate and mix it together with sorbitol, glucose and yuzu powder in Thermomix.
Mix and heat cream and butter, and pour over chocolate mixture.
Add heated yuzu juice and mix into homogeneous ganache.
Yuzu-Sea Salt Crunch
Used products: Yuzu-Sea Salt Crunch
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0.2 ozoil
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0.4 ozyuzu puree
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0.4 ozBIG-PF-1BO
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0.4 ozamaranth
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6.2 grsea salt
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6.2 grsansho powder
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0.2 ozPop Rocks
Preparation: Yuzu-Sea Salt Crunch
Melt chocolate and mix together with all other ingredients.
Roll out until 2 mm thick and cut out shape of the crunch.
Finishing and assembly
Used products: Finishing and assembly
Preparation: Finishing and assembly
Make chocolate shell with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa in 1829CW mould.
Fill one side of mould (3 mm from edge) with salted caramel and place crunch on top.
Fill other side of mould with ganache and leave to set.
Stick mould together and leave to crystallise.
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