Bee Snack

I. COMPOSITION Chocolate honeycomb Honey cereals filling Obsession 30 Belgian white chocolate Deodorized Cocoa Butter   II. CHOCOLATE HONEYCOMB Q.S Obsession 30 Belgian white chocolate Q.S Yellow natural food color   PROCESS Temper the chocolate and color to...

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...

Choc’n Roll

I. COMPOSITION Crispy tile Light chocolate mousse Ginger crémeux Orange tea paste   II. CRISPY TILE 50 g Flour 100 g Fine almond powder 65 g Icing sugar 5 g Earl grey tea 3 g Sea salt 165 g Egg White 50 g Butter   PROCESS In a food processor, blend finely...

Baba

I. COMPOSITION Baba dough Thyme syrup Caramelized apricot Black tea ganache Apricot glaze Chocolate decoration   I. BABA DOUGH 200 g Flour T 45 8 g Fresh yeast 8 g Honey (Liquid) 2 g Salt 70 g Butter 250 g Eggs   PROCESS In a mixer bowl, stir the yeast into...

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...