WE ARE THE WORLD

WE ARE THE WORLD

Level:
Difficult
Inspiration comes from the song We Are the World, that the greatest gift of all is sharing. Using accessible ingredients from anywhere in the world to create layers of texture and flavour, with a sip of Cocoa of Tea on the side on the side savouring our tea culture!

SHELL 1

Used products: SHELL 1

  • 7.2 oz
    yuzu puree
  • 13.0 oz
    water
  • 5.7 oz
    sugar
  • 0.4 oz
    agar
  • 0.1 oz
    yuzu zest

Preparation: SHELL 1

YUZU GEL  

Mix all ingredients and bring to the boil

Used products: SHELL 1

Preparation: SHELL 1

ORANGE GANACHE  

 

BRING SUGAR, CREAM, ORANGE ZEST, SORBITOL, SALT TO BOIL  

POUR OVER THE CACAO BARRY EXTRA BiTTER GUAYAQUiL 64% AND MIX  

ADD BUTTER AND GRAND MARNIER

Used products: SHELL 1

Preparation: SHELL 1

CHOCOLATE WHiPPiNG GANACHE  

 

BRING MILK, 1/2 CREAM, SUGAR, GLUCOSE,  GLUCOSE POWDER TO A BOIL  

ADD GELATINE MIX  

POUR OVER THE CACAO BARRY GRAND  CARAQUE AND MIX  

ADD REMAINING CREAM

SHELL 2

Used products: SHELL 2

  • 7.1 oz
    strawberry juice
  • 1.1 oz
    lemon juice
  • 0.2 oz
    mint
  • 0.5 oz
    sugar
  • 0.4 oz
    Gelatin mix

Preparation: SHELL 2

STRAWBERRY COULLiS

 

HEAT STRAWBERRY JUiCE AND SUGAR  

ADD GELATiNE MiX

SHELL 3

Used products: SHELL 3

Preparation: SHELL 3

CHOCOLATE CREMEUX  

 

INFUSE STAR ANISE, MILK AND CREAM 

COOK INFUSED MIXTURE WITH SUGAR AND  YOLKS  

POUR OVER THE CACAO BARRY SAiNT DOMiNGUE 70% AND GELATINE MIX

Used products: SHELL 3

  • 2.1 oz
    icing sugar
  • 3.5 oz
    Pecans

Preparation: SHELL 3

CARAMELiZED PECAN

 

CARAMELIZE THE PECAN WITH ICING SUGAR

Used products: SHELL 3

Preparation: SHELL 3

DARK CHOCOLATE SPONGE

 

WHIP EGG WHITE WITH SUGAR  

FOLD IN EGGS AND YOLKS  

ADD ALL DRY INGREDIENTS, FOLD GENTLY 

ADD WARM COVERTURE-BUTTER MIXTURE 

BAKE AT 180°C FOR 10 MINUTES

Used products: SHELL 3

  • 1.1 lb
    water
  • 1.8 oz
    Cacao Shell
  • 0.4 oz
    orange zest

Preparation: SHELL 3

CACAO TEA

 

BRiNG ALL iNGREDiENTS TO BOiL AND iN FUSE FOR 5MiNS

Assembly and finishing

SHELL 1  

 PiPE THE YUZU GEL 

 PiPE THE ORANGE GANACHE 

 PiPE THE CHOCOLATE WHiP GANACHE  

 

SHELL 2 

 FiLL UP THE STRAWBERRY COULiS 

 

SHELL 3 

 FiLL UP WiTH THE CARAMELiZED PECAN 

 FiLL UP WiTH LiTTLE CHOCOLATE CREMEUX 

 PUT THE CHOCOLATE SPONGE ON TOP AND FiLL UP WiTH THE CREMEUX   4:DECOR iT WiTH THE CHOCOLATE AND SERViCE WiTH THE CACAO TEA .