Recipe components

Marmalade

PreparationIngredients
Preparation

Heat orange blanched pulp, peach puree and mandarin puree. Add and mix in vnailla pod. Cook yellow pectin, caster sugar until 76°C. Then add acid citric solution. Let it cool and keep in cooler.

Ingredients
  • 420g
    Orange blanched pulp
  • 210g
    peach puree
  • 210g
    mandarin puree
  • 2g
    Vanilla Beans
  • 4g
    yellow pectin
  • 196g
    caster sugar
  • 4g
    Acid citric solution

Gluten Free Molleaux

PreparationIngredients
Preparation

Melt butter and Cacao Barry chocolate. Add and mix eggs, almond powder, almond paste, icing sugar, orange peel and candied orange peel. Mix to obtain a homogenous texture.Fill the molds and cook at 180°C for 30 minutes. Let it cool, unmold. Keep it in freezer.

Ingredients

Ghana chesnut cream

PreparationIngredients
Preparation

Heat and melt chestnut puree, butter and Cacao Barry chocolate. Add vanilla pod and Grand Marnier. Emulsify with a hand mixer, let it cool until use.

Ingredients

Vanilla Santo Domingo Ganache

PreparationIngredients
Preparation

Heat cream, glucose syrup and vanilla pod. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Ingredients

Chocolate Glaze

PreparationIngredients
Preparation

Heat cream, glucose syrup and condensed milk. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Ingredients

Chocolate Gourmand Glaze

PreparationIngredients
Preparation

Melt Cacao Barry chocolate and add grapefruit seed oil and caramelised cocoa nibs. Mix all ingredients, use at 30°C over frozen cake

Ingredients