Aztec

  • PASSION FRUIT REDUCTION

    Passion Fruit 10 % sugar 1500 g
    Flucose syrup DE44100 g 
    Sugar 100 g

    Blend all ingredients and cook them slowly
    Concentrate at 75 ยบ brix

  • TEQUILA GANACHE

    UHT Cream 35 % 185 g 
    Salt 1 g   
    Glucose syrup 44DE 90 g 
    Invert sugar Tremoline 60 g 
    Java Milk Chocolate Couverture 32%
    Tequila Sauza 40% VOL 70 g 

    Boil gorup 1
    Pour it over the couverture and emulsify
    Finally add tequila

    * Caracrakin very thin disc cs

    * Mould of dark chocolate and seal with 10 pesos Mexican coin

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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