|Fresh cream 35% fat||100g|
|Callebaut Origine "Java" chocolate||300g|
|Callebaut Origine "Madagascar" chocolate||130g|
|Callebaut "Mycryo" cocoa butter||60g|
|Crystallized orange zests||15g|
|Caramelized cocoa nibs||50g|
Blend the egg yolks with sugar and add to the cajá cream mixture.
Cook at 85°C and allow to stand.
Melt and temper the chocolates and blend into the pre-melted Mycryo cocoa butter.
Pour chocolates onto the reserved cream and stir until the ganache is smooth. Add and mix the crystallized orange peels, caramelized cocoa nibs.
Pour the pre-crystallized ganache in a frame, forming a 1cm high plate.
Cool this lightly to harden.
When the ganache is firm, spread a thin layer of tempered Satongo chocolate on the slab and cut small bonbon, using a round cutter.
|Callebaut CW2NV white chocolate||200g|
|Callebaut Mycryo cocoa butter||100g|
|Yellow colouring powder||10g|
|Callebaut Finest Selection "Satongo" chocolate||400g|
Dip the praline basis and lateral and place it on an acetate foil.
Garnish after crystallizing.