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Chi Hsien Cheng

Taiwan

Chi Hsien Cheng’s dream as a young boy  was to become a Pastry Chef!

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Litchi Cacao

  • Raspberry Jelly

    Raspberry Puree 200 g
    Water 100 g
    Sugar 200 g
    Yellow Pectin 4 g
    Citric acid 3 g
    Raspberry Brandy 80 g

    Boil Raspberry Puree & Water.
    Mix well Sugar & Yellow Pectin then add into 1) and keep cooking to 105 oC.
    Add in Citric acid at 105 oC and mix well,turn off the heater and add in Raspberry Brandy.

  • Litchi and Raspberry Ganache

    Cream 36% 276 g
    Inverted Sugar 32 g
    White Chocolate (Carma) 734 g
    Litchi Puree 120 g
    Raspberry Puree 68 g
    Butter 46 g
    Raspberry Brandy 56 g
    Raspberry Powder

     

    Boil Cream 36% & Inverted Sugar together.
    Pour into White Chocolate to melt it and emulsify the chocolate,add in soften Butter and mix well.
    Add in Litchi Puree & Raspberry Puree to 2).
    Add in Raspberry Brandy and mix well.

     

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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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