Sylvestre - from the forest
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Lime and cardamone Caramel
Sugar 220 g
Cream 100 g
Glucose 40 g
Cardamone 1.2 g
Lime puree 160 g
½ Vanilla bean
Milk chocolate Arriba 212 g
Dark chocolate Madirofolo 38 gInfuse the cardamone with the cream, vanilla and glucose for 15mins
Make a dry caramel with the sugar then add gently the infused cream followed by the lime puree
Pour over chocolate and mix well
Use at 35°C -
Forest flower ganache
Cream 246 g
Glucose 12 g
Trimoline 16 g
Forest flower mix 16 g
Apricot puree 22 g
Milk chocolate Arriba 218 g
Dark chocolate Saint Domingo 26 gInfuse the forest flower mix with the cream, glucose and trimoline for 20 minutes
Strain and add to abricot puree then pour over pre-warmed chocolate and mix well
