Aztec
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Noisette Craquelin
Roasted Hazelnut cut in 4 80g
Sugar 25 g
Water 12.5 g
Butter 7 gMake syrup with sugar and water.
Add roasted Hazelnut to caramelize.
Add butter.
Put into tray and leave it to cool. -
Caramel Lavender
Milk 33g
Fresh Cream 33g
Sugar (A) 10 g
Sugar (B) 40 g
Lavender Honey 50 g *This is key ingredient of this recipe
Jozo Gourmet Salt (Crystal Freak 0.4 g
Butter 60 gMake caramel with Sugar (A).
Add Milk, Fresh Cream, Sugar (B) and Honey.
Cook until 107℃.
Add Salt and Butter. -
Ganache Kalamansi
Origin Ghana 190 g
Extra-bitter Guayaquil 62 g
Fresh Cream 90 g
Invert sugar (Trimoline) 10 g
Kalamansi puree 70 gMelt the 2 chocolates.
Add warmed Milk and Trimoline.
Add Kalamansi Puree.
Emulsify with hand blender. -
Shell
- Prepare Cacao Barry Extra-bitter Guayaquil for the shell.
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Finishing
Brush colors onto mould.
Pour Cacao Barry Extra-bitter Guayaquil to make shell.
Pipe Caramel Lavender into the mould until 1/2.
Put 3 pieces of Noisette Craquelin.
Pipe Ganache kalamansi to fill the mould.
Close the shell with Cacao Barry Extra-bitter Guayaquil.
