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  • Milk Gianduja

    Mycryo Cocoa Butter 38 g
    Claire 33% (Carma) 63 g
    Pure Hazelnut Paste 100% (Cacao Barry) 250 g
     

    Tempering Mycryo Cocoa Butter & Claire33%.
    Mix in Pure Hazelnut Paste 100% .
    Put into moulds.

  • Caramel Mandarin Ganache

    Cream 36% 240 g
    Glucose 9 g
    Sugar 68 g
    Claire 33% (Carma) 315 g
    Butter 43 g
    Mandarin Peel 3 ea
    Grand Marnier 32 g
    Sea Salt Flakes with Seaweed

    Soak Mandarin Peel with Cream 36% for 2 hours´╝î swift then re-heat cream.
    Caramelize Glucose & Sugar then mix into 1).
    Pour 2) into Claire33% to melt the chocolate and emulsify it.
    Add in melted Butter & Grand Marnier and mix well.
    Pour on the top of Milk Gianduja and spread out, sprinkle Sea Salt Flakes with Seaweed.

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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