Code
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Pate de fruit
Fresh Raspberry 45 g
Raspberry Puree 137 g
Sugar 174 g
Pectin 4 g
Glucose 48 g
Citric acid 1.5 g
Water 1.5 g
Vodka 28 gPut Raspberry, puree, sugar, Pectin and Glucose together into sauce pan.
Boil them until 103 degree.
Add water with Citric acid and Vodka.
Spread 2mm thin. -
Ganache Lychee
Cacao Barry Origin Ghana 312 g
Cacao Barry Origin Saint Domingue 98 g
Fresh Cream 90 g
Invert Sugar (Trimoline) 8.6 g
Lychee liqueur 100 g * This is key ingredients of this recipe.
Holunder Bluten Sirup 40 gMelt the 2 chocolates.
Add warmed Cream and Trimoline.
Add Lychee liqueur and Holunder Bluten Sirup.
Emulsify with hand blender.
Spread onto the Pate de Fruit 4mm thin. -
Enrobing
- Prepare Cacao Barry Lactée supérieure for enrobing
- Prepare Cacao Barry Lactée supérieure for enrobing
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Finishing
Leave the ganache overnight and cut into half.
Place the half ganache on top of the other ganache to make layers.
Cut into the size of 1.5cm x 3cm.
Dip and coat with Cacao Barry Lactee Sperieur and decorate.
