Onyx

Temper the chocolate and mix with all the ingredients.

Boil the Yuzu with glucose.

Add pectin NH and sugar.

Cook until 104°C.

Keep in the chiller until cool.

Blend and use.

Boil the cream with orange zest and keep 10 min for infuses.

Heat the cream again and add sugar, Sorbitol and salt.

Remove from the heat and add the Cacao Barry – Inaya™ 65% and butter.

Then mix with the Grand Marnier and blend well.

Melt the cacao butter and mix with the color powder.

Melt the cacao butter and mix with the color powder.

Melt the cacao butter and mix with the color powders.