Citrus Chocolate Ravioli

I. COMPOSITION Sponge Ravioli Filling Chocolate Ravioli Dough Syrup Orange Foam   II. SPONGE (for 1 plate 40x60cm) 225 g Eggs 6 g Orange Juice 180 g Sugar 170 g T55 Flour 24 g High fat Cocoa Powder  7 g Baking Powder 4 g Orange Zests 160 g Hot Melted Butter...

Okapi cocoa bean bonbon

I. COMPOSITION Congo chocolate ganache Raspberry gel Okapi 65 Signature Origin dark couverture chocolate Method   II. CONGO GANACHE 140 g Cream 35 g Invert sugar/Trimoline 215 g Okapi 65 Signature Origin dark couverture chocolate 47 g Butter 15 g Sorbitol 2 g...

Coconut/Okapi chocolate millefeuille

I. COMPOSITION Chocolate millefeuille Coconut chantilly Okapi 65 Signature Origin dark chocolate cream Chocolate decoration   II. CHOCOLATE MILLEFEUILLE 500 g Flour 50 g Butter 5 g Salt 50 g High fat Cocoa Powder 275 g Water 400 g Butter (laminating butter)...

Creating the perfect Halloween bonbon

Ever wondered why pumpkins are associated with Halloween? Centuries ago, Irish people would carve scary faces into turnips to frighten away a wandering ghost named Jack. Irish immigrants in the U.S. continued the tradition, but using pumpkins instead to carve their...

Spicy Pumpkin Bonbon

INGREDIENTS Hazelnut Praliné 65% Temptation 64 Belgian dark chocolate couverture Deodorized Cocoa Butter Intense 35 Belgian milk chocolate couverture   MATERIALS Pumpkin bonbon mould CW 2376 Magimix food processer or blender Airbrush Chocolate scraper   STEP...