Mariusz Buritta

Jewel of the Aztecs

• Marzipan with a hint of fresh oregano

  Marzipan ‘0’ 200 g
  Oregano 6 g 
  French brandy (ST_REMY) 10 g

  Finely chop oregano
  Knead carefully chopped oregano with marzipan and brandy
  Roll out between two films to thickness of about 1,5 - 2mm.

• Crispy mass with ginger cookies

  Ginger cookies 100 g
  Java Origine Milk Chocolate Callebaut 125 g
  Cocoa butter 20 g 
  Pailleté Feuiletine Callebaut 80 g 
  Nut paste Callebaut PNP 250 g

  Mix cookies.
  Melt milk chocolate and cocoa butter.
  Bring all the ingredients together.

• Extra brandy ganache

  Cream 36% 140 g
  Glucose syrup 50 g
  OrNoir™ Milk Chocolate for Sowa 460 g
  OrNoir™ Dark Chocolate for Sowa 200g
  Butter 55 g 
  Brandy 80 g

  Boil cream with glucose syrup.
  Melt chocolates.
  Add melted chocolates, soft butter and brandy at the end.

• Finishing

  Pour crispy mass onto the prepared marzipan layer
  Leave in a cool place to harden.
  Cut using guitar into equal shapes
  Coat with dark tempered chocolate.
  Decorate with dark chocolate element and caramelized nuts.