Marigold
- Level:
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Difficult
- Makes:
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Recipe for 4 travel cakes
Chocolate and sunchokes cake
Used products: Chocolate and sunchokes cake
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0.9 lbbutter
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6.3 ozLight muscovado sugar
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10.6 ozsugar
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3.7 ozhoney
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1.2 lbeggs
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1.0 lbcake flour
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0.4 ozbaking powder
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0.2 ozsalt
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3.7 ozCocoa fibers
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1.0 lbSunchokes
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3.9 ozhazelnut oil
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5.3 ozChopped roasted hazelnuts
Preparation: Chocolate and sunchokes cake
Use butter, light muscovado sugar, sugar and honey to make a cream. Add eggs. Fold in Cacao Barry chocolate. Fold in cake flour, baking powder, salt and cocoa fibers. Add sunchokes, hazelnut oil and Cacao Barry chocolate. Fold in chopped roasted hazelnuts.
Pipe into molds and bake at 150°C.
Marigold Marmelade
Used products: Marigold Marmelade
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13.2 ozorange juice
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3Zest organic lemons
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3Zest of organic oranges
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5.3 ozFinely chopped dried apricots
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10.6 ozsugar
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2.6 ozsugar
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0.5 ozpectin
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0.3 ozCitric acid
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1.1 ozFresh marigold
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Q.S.Pickled marigold flowers
Preparation: Marigold Marmelade
Boil together fresh orange juice, zest of organic lemons, organic oranges, finely chopped dried apricots and sugar. Leave to simmer for 5 minutes. Add sugar and pectin. Boil and add citric acid. Blend and leave to cool. Add and blend fresh marigold and pickled marigold flowers.
Whey Caramel
Used products: Whey Caramel
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1.6 ozinvert sugar
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7.9 ozReduced whey
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0.3 ozsea salt
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1 piece(s)Vanilla Beans
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2.6 ozglucose
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5.8 ozsugar
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4.1 ozGhee
Preparation: Whey Caramel
Warm invert sugar, reduced whey, sea salt and vanilla pod. Caramelise sugar and glucose. Deglaze with whey. Strain over Cacao Barry chocolate. Once cooled, incorporate ghee.
Hazelnut paste
Used products: Hazelnut paste
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1.0 lbRoasted and chopped hazelnuts
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0.9 ozLemon zest of organic lemons
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0.2 ozsea salt
Preparation: Hazelnut paste
Conch all ingredients.
Hazelnut gianduja
Used products: Hazelnut gianduja
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14.1 ozhazelnut paste
Preparation: Hazelnut gianduja
Mix together hazelnut paste and Cacao Barry chocolates. Temper.
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