Citrus fruits paste
| Orange juice |
400g |
| Lime juice |
170g |
| Orange blossom |
30g |
| Sugar |
600g |
| Fruit acid |
22g |
| Pectine |
250g |
| Cointreau 40% |
20g |
Mix the pectine with the lime juice, bring in the meantime the orange juice and sugar to cook.
Join the pectine to the mass. When this boils, add the orange blossom, cointreau and fruit acid.
Caramel ganache
| Sugar |
100g |
| Cream |
220g |
| Butter |
50g |
| Callebaut white chocolate W2NV |
420g |
| Drambul 40% |
40g |
| Fleur de sel |
10g |
Caramelise the sugar with butter and add the cream, the fleur de sel, let this cool down a little and mix this with white chocolate and drambui.
Chocolate slice with nougat
| Sugar |
1000g |
| Callebaut dark chocolate 811NV |
1000g |
Caramelise the sugar and spread this out thinly, crush to fine grains and mix this with your chocolate.
Made at the 2007 finals of the World Chocolate Masters in Paris, October 20-22nd.
Frank Haasnoot Netherlands
Crunchy nougat with caramel ganache and a citrus fruit paste.
