Francisco Somoza

Aztec

• PASSION FRUIT REDUCTION

  Passion Fruit 10 % sugar 1500 g
  Flucose syrup DE44100 g 
  Sugar 100 g

  Blend all ingredients and cook them slowly
  Concentrate at 75 º brix

• TEQUILA GANACHE

  UHT Cream 35 % 185 g 
  Salt 1 g   
  Glucose syrup 44DE 90 g 
  Invert sugar Tremoline 60 g 
  Java Milk Chocolate Couverture 32%
  Tequila Sauza 40% VOL 70 g 

  Boil gorup 1
  Pour it over the couverture and emulsify
  Finally add tequila

  * Caracrakin very thin disc cs

  * Mould of dark chocolate and seal with 10 pesos Mexican coin