Recipes 2004 - 05

Ingredients :

A.Caramel de Yuzu en poudre

sugar 250g / vanilla beans half piece / peel of Yuzu orange 2 whole / unsalted butter 75g

B.Gianduja au Yuzu

‘Caramel de Yuzu en poudre‘85g / Cacao Barry gianduja plasir Len ô tre 375g

C.Ganache latee au miel flewis printanier

Cacao Barry papouasie 290g / Cacao Barry Elysee Len ô tre 290g / mineral water 30g / cream 195g / unsalted butter 100g

D.Appareil chocolat excellence

Mycryo 200g / Cacao Barry excellence 100g

Preparation method :

A. Caramel de Yuzu en poudre

1.Make caramel by sugar and add unsalted butter, peel of Yuzu and vanilla beans. And then distend it and cool down.
2.Crush 1. by food processor.

B. Gianduja au Yuzu

1.Temper Cacao Barry gianduja plasir Len ô tre and add ‘powder of Yuzu orange caramel’ to the tempered gianduja.
2.Make 1. 3 mm thickness and cool down.

C. Ganache latee au miel flewis printanier

1.Boil hoeny to 120 ℃ and add mineral water.
2.Add cream to 1. and boil it. After that, emulsify Cacao Barry papouasie, Cacao Barry Elysee Len ô tre and the boiled cream. 3.Add unsalted butter to 2.

D. Appareil chocolat excellence

1.Mix both ingredients and melt them.

Finishing
1.Paint/Spray color and Appareil chocolat excellence on cooking sheet.
2.Pour Ganache latee au miel flewis printanier to 1. and put Gianduja au Yuzu on it.
3.Cut 2.5cm square and enrobe it by Cacao Barry excellence.

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