Yoshiaki Uezaki

Quetzalcoatl ~Forest of origin~

• Biscuit Joconde

  Whole egg 210g
  Flour 42g
  Icing sugar 147g
  Almond powder 147g
  Egg white 147g
  Sugar 52g
  Butter 35g
  Dessicated Coconut 30g

  Mix Whole egg, Flour, Icing sugar and Almond powder.
  Add meringue step by step.
  Add the melted butter.
  Spread on the baking sheet and sprinkle with Dessicated coconut on top.
  Bake around 10 min at 170 ℃.

• Streusel Coco

  Sugar 25g
  Flour 25g
  Almond Powder 25g
  Butter 25g
  Dessicated Coconut 11g

  Mix all ingredients into Robot Coupe and make a crumble texture.
  Bake around 10min at 170 ℃.

• Case Chocolat

  Callebaut Origin Arriba 150g
  Callebaut Cocoa Butter 20g

  Melt Chocolate and Cocoa Butter.
  Pour into the mould to make a shell.

• Feuilletine chocolat

  Callebaut Paillete Feuilletine 30g
  Dessicated Coconut (roasted) 10g
  Streusel Coco 70g
  Callebaut Origin Arriba 35g

  1. Mix all ingredients.
  2. Spread onto plastic sheet.
  3. Leave it to set.

• Tuilles cacao

  Sugar 15g
  Butter 11g
  Glucose 5g
  Callebaut Cocoa Nibs (roasted) 13g

  Melt Sugar, Butter and Glucose together.
  Add Cocoa Nibs.
  Make balls around 2cm.
  Put them on the baking sheet and place 6cm cercles.
  Bake around 7min at 170℃.

• Passion fruit coulis

  Passion fruit Puree 65g
  Water 30g
  Vino Cacao Noir 80g     *This is key ingredients of this recipe
  Sugar 90g
  Pectin 2g
  Vanilla Pod 1/2
  Pink Pepper 10 pieces
  Lemon juice 10g

  Mix all the ingredients into a sauce pan.
  Boil them.

• Sauce exotic

  Passion fruit Coulis 80g
  Passion fruit Puree 30g
  Pabana Puree 30g
  Vino Cacao Noir 20g       *This is key ingredients of this recipe
  Sugar 5g
  Pineapple 60g
  Red Currant 12 pieces

  Cut Pineapple into 5mm dice.
  Mix with all other ingredients and warm.

• Saute de fruit

  Fresh Banana 100g
  Fresh Mango 25g
  Fresh Pineapple 25g
  Butter 15g
  Sugar 10g
  Passion fruit Coulis 30g
   

  Make a Caramel with Butter and Sugar.
  Saute the fresh fruits with the caramel.
  Add the Passion Coulis.
  Cool down.

• Gelée de coco

  Callebaut W6 35g
  Milk 6g
  Sugar 6g
  Coconut Liqueur 10g
  Coconut Puree 35g
  Fresh Cream 40g
  Gelatin 1.5g

  Warm the Milk and Sugar.
  Add Gelatin.
  Mix with melted Chocolate.
  Add Coconut Puree, Liqueur and Fresh Cream.
  Pour into the mould.
  Put in the freezer.

• Chantilly chocolat au lait

  Callebaut Origin Arriba 142g
  Fresh Cream (A) 68g
  Gelatin 2g
  Fresh Cream (B) 145g

  1. Warm Fresh Cream (A)
  2. Add Gelatin.
  3. Mix with the melted Chocolate.
  4. Add Fresh Cream (B) (70% Whipped).

• Sorbet au chocolat

  Milk 150g
  Coconut Puree 90g
  Egg Yolk 38g
  Sugar 40g
  Cocoa Powder 8g
  Callebaut Origin Ecuador 16g
   

  Warm all the ingredients to make anglaise.
  Pour into a beaker and put in the freezer.
  When it frozen, put into PacoJet.

• Chantilly coco

  Fresh Cream 100g
  Coconut Liqueur 10g
  Sugar 9g

  Whip all together until 40% whipped.

• Chocolat ornament

  Callebaut 3815NV
  Cacao Butter Colours
   

  1. Make Chocolate ornament.

• Pistol chocolat

  Callebaut 3815NV  50 g
  Callebaut Cocoa butter 50 g

  Use for spray.

• Finishing

  Pour CHANTILLY CHOCOLAT AU LAIT into the CASE CHOCOLAT to Chemiser.
  Pour SAUCE EXOTIC, add GELEE DE COCO.
  Close with CHANTILLY CHOCOLAT AU LAIT.
  Put into the Freezer.
  Place BISCUIT JOCONDE and FEUILLETINE CHOCOLAT on the plate.
  Put the frozen CHANTILLY CHOCOLAT on top.
  Decorate with CHOCOLAT ORNAMENT. 
  Place SAUTE DE FRUIT in round shape.
  Put the SORBET CHOCOLAT on top.
  Cover with CHANTILLY COCO.
  Decorate with TUILES CACAO.