Planted City 20.25
The sweet, caramel note of Lactée Supriéure make it an excellent match for tropical and floral flavors.
- Level:
-
Difficult
- Makes:
-
100
- Shelf life:
-
6 Weeks
- Conservation:
-
Between 8ºC - 16ºC (46ºF - 60ºF)
Sesame Crunch
Ingredients: Sesame Crunch
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15 gNCB-HD706
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90 gsesame paste
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90 gPRN-MX65CBY
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35 gM-7PAIL
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1 piece(s)Tonka beans
Preparation: Sesame Crunch
- Melt Cacao Barry Lactée Supérieure and Cacao Barry Mycryo® cocoa butter.
- Add sesame paste and Cacao Barry Praliné 65% Héritage Almonds Hazelnuts.
- Mix all remaining ingredients.
- Roll out between two chocolate sheets and cut out 1.2 cm circles.
View tools
- Cooktop
- Saucepan
- Stamp (s)
- Tall recipient
- Bowl (s)
- Food processor or immersion blender
Tangerine Jelly
Ingredients: Tangerine Jelly
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2 gNH pectin
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40 ggranulated sugar
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1 gascorbic acid
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12 ggelatin
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116 gTangerine puree
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4 gTangerine zest
Preparation: Tangerine Jelly
- Mix pectin NH, granulated sugar and ascorbic acid.
- Soak gelatin in cold water for five minutes.
- Boil up puree, zest and dry ingredients.
- Add gelatin to the hot mixture, put it in a frame and cool it down.
- Cut out 1.2 cm circles.
View tools
- Cooktop
- Saucepan
- Stamp (s)
- Thermometer
- Piping Bag
- Scissors
Cashews - Tonka Bean - Jasmine Tea Ganache
Ingredients: Cashews - Tonka Bean - Jasmine Tea Ganache
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300 g36% cream
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35 gFlowerhoney
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1 piece(s)Tonka beans
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20 gjasmine tea
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35 gglucose syrup
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45 gNCB-HD706
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160 gcashew nuts
Preparation: Cashews - Tonka Bean - Jasmine Tea Ganache
- Boil up cream, glucose syrup, flowerhoney, tonka bean and jasmine tea.
- Strain the mixture, pour over cashews and mix it well.
- Melt Cacao Barry Lactée Supérieure 38% and Cacao Barry Mycryo® cocoa butter.
- Mix all ingredients and make an emulsion.
View tools
- Cooktop
- Saucepan
- Stamp (s)
- Tall recipient
- Bowl (s)
- Food processor or immersion blender
Assembly
Ingredients: Assembly
-
20 gNCB-HD706
-
2 gfat-soluble green colouring
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2 gfat-soluble white colouring
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2 gfat-soluble silver colouring
Preparation: Assembly
- Spray a thin layer of green cocoa butter at 26° C into the moulds and repeat this with the silver and white cocoa butter.
- Temper Lactée Supérieure 38% and mold it into trays.
- Fill it with sesame crunch, jelly and ganache and leave it for crystallization at 6° C for 30 minutes.
- Close it with a thin layer of chocolate.
View tools
- Stamp (s)
- Piping Bag
- Scissors
- Scraper
- Cacao Barry Bonbon Polycarbonate Molds
- Guitar sheets or silicone mat
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