Chi Hsien Cheng

Shadow

• 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.