Recipes 2004 - 05

Cappuccino-Lime-Truffle with mare-milk

Cappuccino-Canache

• 220 g cream
• 10 g drip-grind
• 6 g coffee beans ( freshly grated ) bring to a boil and steep
• 10 g cocoa powder add
• 160 g couverture ”white”
• 160 g couverture ” milk ” fold in
• 40 g coffe-liqueur add

Lime-mare-milk-Canche

• 80 g cream
• 30 g mare-milk bring to a boil
• 75 g fondant
• 50 g cocoa powder
• 75 g pureé of apricots bring to a boil and mix with the
• 35 g lime juice cream-mare-milk mixture
• 125 g couverture “white”
• 150 g couverture “lemon” liquefy, add and fold in
• 50 g sparkling wine add

Enrobing of the Praliné: Couverture semi-sweet

Praline made at the World Chocolate Masters 2005 Finals in France.