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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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  • Milk Gianduja

    Mycryo Cocoa Butter 38 g
    Claire 33% (Carma) 63 g
    Pure Hazelnut Paste 100% (Cacao Barry) 250 g
     

    Tempering Mycryo Cocoa Butter & Claire33%.
    Mix in Pure Hazelnut Paste 100% .
    Put into moulds.

  • Caramel Mandarin Ganache

    Cream 36% 240 g
    Glucose 9 g
    Sugar 68 g
    Claire 33% (Carma) 315 g
    Butter 43 g
    Mandarin Peel 3 ea
    Grand Marnier 32 g
    Sea Salt Flakes with Seaweed

    Soak Mandarin Peel with Cream 36% for 2 hours, swift then re-heat cream.
    Caramelize Glucose & Sugar then mix into 1).
    Pour 2) into Claire33% to melt the chocolate and emulsify it.
    Add in melted Butter & Grand Marnier and mix well.
    Pour on the top of Milk Gianduja and spread out, sprinkle Sea Salt Flakes with Seaweed.

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Ecole de Boulangerie et Patisserie de Paris
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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