Composition
- Guanaja 70% Chocolate Cream
- Whipped Yuzu Ganache
- White Glaze
- Yuzu Gelée
- Cocoa Caviar
- Black Sugar
Guanaja 70% Chocolate Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35% | 100 g |
| Milk | 100 g |
| Pasteurized Egg Yolk | 34 g |
| Sugar | 28 g |
| Valrhona Guanaja 70% | 84 g |
| Rhum | 5 g |
| Bailey’s | 5 g |
| Gelatin Sheets | 3 g |
Method
Combine milk and cream, then bring to a boil. Add the egg yolk and sugar, then cook to 83°C. Add the hydrated gelatin. Pour the warm mixture into the melted chocolate. Emulsify with a hand blender and add the Rhum and Bailey’s, then mix again.
Whipped Yuzu Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35% | 212 g |
| Valrhona Opalys 33% | 56 g |
| Gelatin Sheets | 4 g |
| Yuzu juice | 48 g |
Method
Boil half the amount of cream and add the gelatin. Little by little, pour over the chocolate and emulsify. Add the remaining cream and finish with the yuzu juice. Mix until perfectly smooth and reserve in the refrigerator.
White Glaze
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 285 g |
| Water | 72 g |
| Glucose | 100 g |
| Cream 35% | 310 g |
| Skimmed Milk Powder | 72 g |
| Gelatin Sheets | 10 g |
| Neutral Glaze | 50 g |
| Titanium Dioxide | 2 g |
Method
Cook water, sugar, glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool to 60°C and add gelatin, neutral glaze and titanium dioxide. Blend and set aside at 4°C.
Yuzu Gelée
| INGREDIENTS | MEASUREMENT |
|---|---|
| Yuzu Juice | 100 g |
| Sugar | 45 g |
| Pectin NH | 2 g |
Method
Bring Yuzu juice to a boil. Mix the sugar and pectin together. Whisk into boiling liquid, cook for 2-3 minutes. Mix, strain, and allow to set until firm.
Cocoa Caviar
| INGREDIENTS | MEASUREMENT |
|---|---|
| Water | 250 g |
| Sugar | 50 g |
| Agar Agar | 2 g |
| Cocoa Powder | 30 g |
Method
Combine all the ingredients and bring to a boil while continuously stirring to prevent the cocoa from sticking to the bottom of the saucepan. Leave to cool to 80°C. Separately, half-full a container with the grapeseed oil. Fill a syringe with the cocoa base and drip the content into the oil.
Black Sugar
| INGREDIENTS | MEASUREMENT |
|---|---|
| Fondant | 175 g |
| Glucose | 75 g |
| Black Water-soluble Color | 2 g |
Method
Cook the fondant and glucose to 160°C. Add the black coloring and mix well. Spread on a silicon mat and leave to cool. Heat a small amount of caramel between two silicon mats in the oven at 180°C. Laminate with the help of a rolling pin and make the desired shape.
Products Used
Single Origin Chocolate Mini Cones
- 3-4 g / 0.11-0.14 oz. /pc.
- 70 pcs. / tray, 2 trays / box
- H: 55 mm, 2.17 in
- Ø : 26.4 mm, 1.04 in
