Frank Haasnoot

Xochipilli

• Crumble Crue de cacao

  Crué de cocoa 300 g
  Sugar 300 g
  Cocoa powder 15 g
  Egg white 60 g
  Fresh orange peel

  Cut the crue de cocoa in smaller pieces.
  Mix the crue de cocoa with the sugar, cocoa powder,orange peel and egg white.
  Then bake it in the oven on 150’C

• Long pepperganache

  Cream 225 g
  Long pepper 18 g
  Invert sugar 70 g
  Honey 70 g
  Dark couverture Venezuela 70% 45 g
  Milk couverture Mexique 66% 245 g
  Butter 32 g
  Alcohol 4 g

   

  Preheat the cream and the long pepper to a cook and let it infuse for 1 hour.
  Heat the cream again then add the invert sugar and honey.
  Make a ganache from chocolates and the cream.
  Add the butter and alcohol on room temperature and smoothen it with the mixer.

• Citrusganache

  Yuzu juice 40 g
  Lemon juice 125 g
  Sugar 165 g
  Glucose 16 g
  Dark couverture St’ Dominque 70% 50 g
  Milk couverture Elysee 36% 175 g
  Butter 48 g
  Alcohol 3 g

   

  Heat all the juices, sugar and glucose.
  Make a ganache from chocolates and the cream mixture.
  Add the butter and alcohol on room temperature and smoothen it with the mixer.