Recipes 2006 - 07

Raspberry Coulis

Raspberry	200g
Sugar	25g
Glucopectine	4g

Preparation
Raspberry, glucose syrup and trimolin pectine and warm at average power, mix intensively.
Cool at room temperature.

Ganache

Cream	75g
Trimoline	7,5g
Callebaut Cacao Butter CB	75g

Preparation
Mix cream with trimoline and warm.
At the condition of viscosity.
Cool till 35 ° Celsius.
Mix with blender without air.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.