Cocoa pods-the fruit from the God, Quetzalcoatl
Mix all except Paillete feuilletine and crystallize in the microwave and add the Paillete feuilletine. Seal the mould.
Honey 150 g
Orange Juice 100 g
1ea Zest of an Orange
Pineapple (Chopped) 60g
Cinnamon Stick 3 g
Star Anise 1ea
Vanilla Bean 1ea
Mambo rum 10g
Citrus Essence (from previous recipe) 105g
Boil everything together except for the liqueurs. Reduce to 200g and pass through a sieve.
Add liqueurs and mix well.
Boil the Group A, infuse for 10mins. Sieve and boil with the Citrus essence.
Pour onto Group B and bar mix it.
Mix the butter.
Cocoa pods mould
Green coloured with gold metalic
Cacao Barry Extra Bitter Guayaquil to Mould