Choco exotic / Choco hazel / Choco berry
- Level:
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Difficult
Choco exotic for the elderly To experience the exotic sensation of mango and passion together with the chocó bun, I'm topping the chocolate mango cream and mango compote to feel thrilled. Choco hazel for the enterain-me youngster Praline cream and zesty orange marmalade combination gives a smooth melt in the mouth and my idea is to enhance the sweet and nutty flavor from caramelized hazelnut to chocolate. Endless enjoy by the soft chocó bun Choco berry for the sports hero With this Choco bun I tried to bring the sweet and sour flavor combined with chocolate and to uplift the contrast with cinnamon ganache and fresh cherry
Choco bun
Used products: Choco bun
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80 gNID-SE-PEXG
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104 gvegan butter
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208 gEgg
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129 gMuscovado sugar
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2 gsalt
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32 gWhole milk
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64 gBuckwheat flour
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24 gground almonds
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32 gWhite rice flour
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0.3 gorange zest
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0.3 glemon zest
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13 gchopped hazelnuts
Preparation: Choco bun
Melt the butter and chocolate in the Bain Marie
Mixed the leftover ingredients
At the end mix in the flour and store in refrigerator
Whip the mixture before use
Choco exotic
Used products: Choco exotic
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200 gmango puree
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30 gPassion puree
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20 gsugar
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0.6 gcarob gum
Preparation: Choco exotic
Mango passion sauce
Warm purees in a pot
Mixed the sugar and carob gum separately
Add in to warm puree and boil
Pour over the mold and freeze
Used products: Choco exotic
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166 gWhole milk
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66 gmango puree
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10 gCorn flour
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16 gsugar
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17 gCWD-Q1EVOC
Preparation: Choco exotic
Mango chocolate cream
Mixed the corn flour and some milk from the recipe
Bring Boil the milk and puree
Mix corn flour and bring to a boil. Fold in couverture.
Mix before use
Used products: Choco exotic
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115 gdiced mango
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32 gmango passion sauce (above recipe)
Preparation: Choco exotic
Mango compote
Cut the mango dice and mix with the sauce from above recipe.
Used products: Choco exotic
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100 gNCB-HD703-CA
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20 gchopped hazelnuts
Preparation: Choco exotic
Couverture glaze
Melt the chocolate and cocoa butter mixed with the chopped hazelnut. Use at 28℃.
Assembly and finishing
Place the chocolate disc on the bun and pipe the cream on the top of the disc and put some mango compote on the cream.
Choco hazel
Used products: Choco hazel
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100 gsoy milk
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100 gM-8G310-N
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0.75 gcarob gum
Preparation: Choco hazel
Praline sauce
Mix all ingredient and bring it to the boil
Used products: Choco hazel
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18 gisomalt
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5 gdemerara sugar
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5 glemon juice
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130 gBanana purée
Preparation: Choco hazel
Lemon banana caramel
Caramelize the sugar in a pan, add the banana and lemon puree into it and boil.
Pour over the ZEPHYR and mix well.
Used products: Choco hazel
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50 gWhipping cream 35%
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2 ggelatin
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100 gwhipped cream 35%
Preparation: Choco hazel
Chocolate mousse
Smoked the gelatin in to water
Bring the cream boil add the gelatin pour over the coverture
Let it cold down 35
Fold the whipped cream and keep in refrigerator
Used products: Choco hazel
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3 gsugar
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3 gwater
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15 ghazelnut nibs
Preparation: Choco hazel
Caramelized hazelnut
Soft boil the sugar 112℃
Add the nuts and crystallize keep on cooking until caramelize
Spread on silicone mat to cool down
Used products: Choco hazel
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100 gcocoa butter
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20 gchopped hazelnuts
Preparation: Choco hazel
Couverture glaze
Melt the chocolate and cocoa butter mixed with the chopped hazelnut. Use at 28℃.
Assembly and finishing
Pipe the chocolate mousse on the Choco bun rim and pour the caramel on the center and sprinkle some caramelized hazelnut.
Chocolate garnish
Choco berry
Used products: Choco berry
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100 graspberry puree
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114 gcherry purée
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20 gsugar
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1 gagar agar
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0.26 gcarob gum
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0.16 gorange zest
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0.16 glemon zest
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40 gwater
Preparation: Choco berry
Raspberry cherry gel
Bring to boil all the ingredient together and keep in refrigerator
Mixed with hand blender before use
Used products: Choco berry
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150 gWhipping cream 35%
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10 gcinnamon stick
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11 gbutter
Preparation: Choco berry
Ceylon cinnamon ganache
Heat the cream with cinnamon and leave for 20 minutes
Strain the infusing cream and bring to boil and pour over the couverture and butter mix.
Keep in the refrigerator for until it set for the piping texture
Used products: Choco berry
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100 gcocoa butter
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20 gchopped hazelnuts
Preparation: Choco berry
Couverture glaze
Melt the chocolate and cocoa butter mixed with the chopped hazelnut. Use at 28℃.
Assembly and finishing
Glaze the bun with the couverture glaze and place on the chocolate disc
Pipe the cinnamon ganache with the small nozzle rim of the edge on Choc bun
Pour the raspberry cherry gel on the center
Place the chocolate garnish on the top
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