Citrus Chocolate Ravioli

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

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

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

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...
Magic Potion

Magic Potion

I. COMPOSITION Crunchy Base Exotic and Praliné Sauce Exotic Mousse Chocolate Shell Yellow Glaze   II. CRUNCHY BASE 165 g Hazelnut praliné 65% 30 g Deodorized Cocoa Butter 0.5 g Salt 20 g Crispy Crunchies 20 g Puffed rice   PROCESS Melt the cocoa butter at...