CPU of Cacao
- Level:
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Difficult
- Makes:
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80 pieces
Cacao Barry Fleur de Cacao 70% Dark Chocolaté , Agrume , Star anise , Almond In the world , There have many kind of fruit and herbes , but citrus and star anise i love It So Much , and give a spécial taste Inside the chocolaté , i twill take balance and will not fright the flavour when you eat it.
Agrume Jelly
Used products: Agrume Jelly
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5.2 ozorange juice
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2.0 ozmandarin puree
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0.8 ozCalamansi Purée
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3.5 ozgrapefruit puree
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0.1 ozVanilla seeds
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2.9 ozsugar
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0.1 ozNH pectin
Preparation: Agrume Jelly
1 :Mix all the juice and vanilla seed and warm it
2 :mix the pectine NH and sugar together and pour in the puree
3 :bring it boil to 103 degree ,
4 :keep in fridge to cool down and mix it before use
Star anise Ganache
Used products: Star anise Ganache
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7.1 oz35% cream
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0.8 oztrehalose
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3.0 ozbutter
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0.3 ozglucose
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0.5 ozCB
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0.1 ozpowdered star anise
Preparation: Star anise Ganache
1: bring the Cream with the Star anise boil and infuce 1hours
2: separate the star anise and boil with Trehalose , butter and glucose
3:cool down to 60 degree and pour in the mixture of chocolate and cocoa butter
4:blend it and use at 34degree
Almond praline crunchy
Used products: Almond praline crunchy
Preparation: Almond praline crunchy
1 :melt the milk chocolate and the cocoa butter to 45degree
2 :mix all the dry ingrédient with the chocolate
3 :use at 24degree
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