Chi Hsien Cheng

Gift

• Black Berry Chocolate Joconde

  Butter 100 g
  Almond Paste 75 g
  Sugar 107 g
  Whole egg 125 g
  Cake Flour 112 g
  Baking Powder 1.5 g
  Cocoa Powder (Cacao Barry) 15 g
  Milk 81 g
  Tanzanie 75% (Cacao Barry)  45 g
  Frozen Black Berry

  Whipping Butter & Almond Paste & Sugar together，add in Whole egg
  Swift Flour & Baking Powder & Cocoa Powder all together then adds back into 1.
  Boil Milk then pour into Tanzanie75%, melt it slowly and mix well, cool down to 25~28°C，then mix back to 2
  Pour the dough into moulds
  Bake in 180 oC for 23-25 minutes

• Hazelnut Caramel Paste

  Glucose 150 g
  Sugar 250 g
  Butter 40 g
  Cream 510 g
  Pure hazelnut paste 100% (Cacao Barry) 130 g

  Caramelize Glucose & Sugar.
  Pour in Butter & Cream，then cool to 105c.
  Cool down then mix in Pure hazelnut paste 100%.

• Chocolate Cream

  Madagascar 64% (Carma) 160 g
  Claire 33% (Carma) 85 g
  Karluha 60 g
  Cream 36% 225 g
  Glucose 25 g
  Inverted Sugar 25 g
  Coffee Soluble 20 g
  Cream 36% 410 g
  Gelatin 2 ea

  Boil Cream 36% & Glucose & Inverted Sugar & Coffee Powder all together
  Add in soften Gelatin into 1) then pour into Madagascar 64% & Claire 33% to emulsify chocolates and mix well together
  Add in Karluha and mix well, set it into refrigerator for 2 hours
  Re-mix before using it

• Cocoa Flake

  Icing Sugar 250 g
  Orange Juice 100 g
  Butter 100 g
  Cake Flour 80 g
  Cocoa Powder (Cacao Barry) 25 g

  Swift Icing Sugar & Cake Flour & Cocoa Powder all together
  Add in Orange Juice then mix well
  Mix in melted Butter，rest the dough in refrigerator then spread out in a baking sheet  
  Bake in 180 oC for 7 minutes

• Raspberry Sorbet

   Raspberry Puree 500 g
  Water 240 g
  Sugar 175 g
  Glucose Powder 25 g
  Stabiliser 3 g

  Cook Water & Sugar all together to 55c
  Add in Glucose Powder & Stabilizer into 1) and mix well
  Mix in Raspberry Puree, making sorbet by sorbet machine