CPU-SEED
- Level:
-
Difficult
IT’S NOT JUST A SEED, BUT A SEED WiTH CPU. THiS iS THE SEED OF HOPE THAT WE PLANT FOR THE FUTURE. UNDER DiFFERENT ENViRONMENT AND GROWiNG METHODS, WiTH LOVE AND CARiNG, iT CAN PROSPER AND EXCEL iNTO ENDLESS UNiMAGiNABLE POSSiBiLiTiES. IT’S LiKE BON BON, iT MAY BE PETiTE iN SiZE, iT CAN BE MiND BLOWiNG!
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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0.3 ozPectine NH
Preparation: AGRUME JELLY
HEAT ORANGE JUiCE, MANDARiN PUREE, CALAMANSi PUREE, GRAPEFRUiT JUiCE AND VANiLLA SEED
ADD PECTiN SUGAR MiXTURE
MOUTAi GANACHE
Used products: MOUTAi GANACHE
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5.3 ozcream
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1.1 ozglucose
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4.8 ozCACAO BARRY OR NOiR 71% MAYACO BY. TSZ CHUNG LUNG
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1.4 ozbutter
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0.5 ozMOUTAi
Preparation: MOUTAi GANACHE
BRiNG CREAM AND GLUCOSE TO A BOiL
POUR OVER COVERTURE AND MiX
ADD BUTTER AND MOUTAi
PRALiNE BOTTOM
Used products: PRALiNE BOTTOM
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1.8 ozsunflower seed praline
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2.5 ozAlmond praline 70%
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2.1 ozFeuilletine
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15.4 grsea salt
Preparation: PRALiNE BOTTOM
MELT THE CACAO BARRY ALUNGA™ 41% WiTH CACAO BARRY DEODORiZED COCOA BUTTER AND ALMOND PRALiNÉ 70%
ADD FEUiLLETiNE AND SEA SALT
ROLL OUT TO 3MM THEN CUT iNTO ROUND SHAPE
MOLDING
Used products: MOLDING
Preparation: MOLDING
MOLDiNG DARK CHOCOLATE WiTH EXTRA-BiTTER GUAYAQUiL 64%
Assembly and finishing
SPRAY THE MOLD WiTH GREEN COLOR
MOLDiNG DARK CHOCOLATE WiTH EXTRA-BiTTER GUAYAQUiL 64%
PiPE THE AGRUM JELLY
PiPE THE MOUTAi GANACHE
CLOSE THE BOTTOM WiTH EXTRA -BiTTER GUAYAQUiL 64%
TAKE OUT FROM THE MOLD
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