#ShareSmileFlower

Created by

  • Igor ZaritskyiPOLISH CHOCOLATE MASTER
level 1

The game-like format of this shareable dessert encourages guests to relax and engage with each other. Chef Igor's modern chocolate cake pairs well-balanced flavours and multiple textures with a whimsical approach to format. Cacao Barry's Alunga and Evocao couvertures act as counternotes to the fruit and nut flavours.

* Chef Igor's chocolate spheres were designed especially for the competition. We recommend using half-sphere moulds in different sizes or experimenting with different shapes.

 

  1. Mango Yuzu Gel
  2. Salty Caramel With Passion Fruits
  3. Praline Pecan
  4. Orange Ganache
  5. Vanilla shortbread
  6. Cocoa shortbread
  7. Gel lime and mint
  8. Chocolate stamps
  9. Assembly and finishing

Recipe components

Mango Yuzu Gel

PreparationIngredients
Preparation
  1. Mix all ingredients, and leave for 5 minutes to activate the agar agar
  2. Bring to boil, cool to 30°C
  3. Mix with a blender until smooth mass

 

Ingredients
  • 100g
    mango puree
  • 20g
    yuzu puree
  • 0.7g
    agar agar
  • 0.15g
    Vanilla seeds

Salty Caramel With Passion Fruits

PreparationIngredients
Preparation
  1. Heat the cream with passion fruit puree, vanilla and salt
  2. Caramelize sugar until brown caramel.
  3. Gradually add hot cream with salt and puree, boil to 102.5ᵒC
  4. Cool to 60ᵒC add butter
  5. Allow to cool before using
Ingredients
  • 75g
    cream 35%
  • 35g
    passion fruit puree
  • 0.25g
    Vanilla seeds
  • 1g
    sea salt
  • 45g
    Organic brown sugar
  • 25g
    82% butter

Praline Pecan

Orange Ganache

PreparationIngredients
Preparation
  1. Bring the orange juice, vanilla, cream and honey to the boil.
  2. Leave to cool to 70ᵒC
  3. Combine the two chocolates, then pour the warm mix over them and emulsify.
  4. Add liqueur
  5. Add anhydrous butter at 35ᵒC
Ingredients

Vanilla shortbread

PreparationIngredients
Preparation
  1. Mix butter, powdered sugar, hazelnut flour, vanilla seeds and salt in the mixer bowl.
  2. Add eggs
  3. Mix with flour, and put the mass in the fridge for cooling
  4. Roll out 1 mm thick, cut out desired shapes
  5. Bake in 175ᵒC for 8 minutes
Ingredients
  • 165g
    Butter 82%
  • 90g
    Organic cane sugar powder
  • 75g
    hazelnut flour
  • 1g
    Vanilla seeds
  • 1g
    salt
  • 50g
    whole eggs
  • 245g
    flour T45

Cocoa shortbread

PreparationIngredients
Preparation
  1. Mix butter, sugar powder, hazelnut flour, vanilla seeds and salt in the mixer bowl.
  2. Add eggs
  3. Mix with flour & cocoa, then transfer the dough to the fridge to cool.
  4. Roll out 1 mm thick, cut out desired shapes
  5. Bake at 175ᵒC for 8 minutes
Ingredients
  • 165g
    Butter 82%
  • 90g
    Organic Muscovado sugar powder
  • 65g
    hazelnut flour
  • 1g
    Vanilla seeds
  • 1g
    salt
  • 50g
    whole eggs
  • 172g
    flour T45
  • 57g
    DCP-22EXBRU

Gel lime and mint

PreparationIngredients
Preparation
  1. Chop the mint leaves
  2. Mix all ingredients, and leave for 5 minutes to activate the agar agar
  3. Bring to a boil, cool to 30 ᵒC
  4. Mix with a blender until smooth
Ingredients
  • 100g
    lime puree
  • 25g
    guava syrup
  • 3g
    mint leaves
  • 0.75g
    agar agar

Chocolate stamps

PreparationIngredients
Preparation
  1. Make imprints of a frozen stamp on the crystallized chocolate
Ingredients

Assembly and finishing

  1. Fill the smallest chocolate sphere on the printed design with mango yuzu gel
  2. Fill the next chocolate sphere on the printed design with salty caramel with passion fruit 
  3. Fill half of the largest sphere with praline and fill the rest with orange ganache
  4. Fill the last chocolate sphere with lime mint gel.
  5. Combine with vanilla and cocoa shortbread cookies.
  6. Glue cookies to chocolate designs
  7. Close the largest sphere with a chocolate stamp