YUZU ORANGE CHOCOLATE TASTE

Created by

Issam TajerChef

level 1

My recipe consists of a group of fruits including YUZU orange, mungo and chocolate of course, all these flavors find a nice balance between the sweetness of chocolate and mungo with the wonderful acidity of YUZU and lemon mixed with lemon juice, the smell of YUZU fruit can be described as lemony with a refreshing floral touch. Spicy, sweet and less spicy than some other citrus fruits. And the flavor of Moroccan Aragon oil, agar agar and Moroccan honey, all these ingredients added a distinctive Moroccan touch to the recipe, which gave a wonderful taste.

I wanted dessert to have something to do with the subject of the contest, and since we are in an era that is suffering from climate change that will lose us to nature in the future, this recipe is a tree branch cut as if it had died due to climate change.

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Recipe components

Praline biscuit

Preparation Mix to have a homogenous texture	Ingredients 165g egg white 95g icing sugar 190g sugared almond 55g flour 40g honey 25g trimolin invert sugar 6g baking powder 140g argan oil
Cook at 170°C during 12 minutes on a baking tray.

Candied orange

Preparation	Ingredients
Preparation Heat	Ingredients 140g orange peels 30g lemon juice 60g orange juice
Preparation Add	Ingredients 1g pectin NH 5g sugar

Chopped YUZU

Preparation	Ingredients
Preparation Heat	Ingredients 60g orange puree 90g YUZO puree
Preparation Add	Ingredients 2g agar agar

Fried Pineapple Mango

Preparation Cut	Ingredients 150g pineapple(s) 150g mango(s)
Preparation Add	Ingredients 40g butter 30g sugar 1piece(s) Vanilla 50g mango puree 20g lemon juice
Heat the mixture over the fire to become caramelized mixture.

Nougatine cocoa

Preparation Heat	Ingredients 40g milk 100g butter 40g glucose
Preparation Add	Ingredients 120g sugar 2g pectin NH 120g COCOA NIBS - GRUÉ DE CACAO - 1KG BUCKET
Cook at 180°C during 15 minutes. Put it in the blender.

Ganache monte Yuzu

Preparation Add	Ingredients 3g gelatine powder 21g water
Preparation Heat	Ingredients 265g liquid cream
Let the hot cream cool before adding the white chocolate.
Preparation Add	Ingredients 120g Yuzo juice 140g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG

Cigarette paste

Preparation Mix	Ingredients 85g icing sugar 70g flour 65g soft butter
Preparation Add	Ingredients 2g eggs 5g liquid vanilla 5g bitter cocoa powder
Preparation Then	Ingredients 15g melted cocoa butter
Cook at 160°C during 10 minutes.

Streusel

Preparation Mix	Ingredients 100g butter 100g brown sugar 120g hazelnut powder 80g flour 2g Fine sea salt
Preparation Then	Ingredients 40g Cocoa butter - Deodorized Cocoa Butter - pistols - 4kg bucket
Cook at 160°C during 12 minutes.

Lemon meringue

Preparation Mix	Ingredients 50g egg white 80g sugar 2g Citric acid
Cook at 90°C during 15 minutes.