Recipes 2006 - 07

Cajá ganache, Cocao grain crisp and crystallized orange zests

Fresh cream 35% fat	100g
Cajá pulp	200g
Egg yolks	60g
Sugar	70g
Callebaut Origine "Java" chocolate	300g
Callebaut Origine "Madagascar" chocolate	130g
Callebaut "Mycryo" cocoa butter	60g
Crystallized orange zests	15g
Caramelized cocoa nibs	50g

Bring the cream and the cajá pulp to a boil. 
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. 

Yellow painting

Callebaut CW2NV white chocolate	200g
Callebaut Mycryo cocoa butter	100g
Yellow colouring powder	10g

Melt the chocolate and mycryo and mix to the yellow colouring powder. After sifting, put in a chocolate compressor and use immediately. 

Topping

Callebaut Finest Selection "Satongo" chocolate

400g

Melt and temper the Finest Selection Satongo chocolate. 
Dip the praline basis and lateral and place it on an acetate foil. 
Garnish after crystallizing.

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