Recipes 2004 - 05

1. Gold flakes
2. Bitter chocolate element
3. Milk chocolate
4. Thyme filling
5. Orange flavour marzipan
6. Raspberry filling
7. Suede made of coloured cocoa butter

Raspberry filling

• Cream – 100 g
• Rapberry pure – 60 g
• Honey – 40 g
• Dark chocolate – 160 g
• Butter – 32 g

Boil cream, honey and raspberry pure, flood with a chocolate, mix and add soft butter at the end.

Orange marzipan

• Marzipan “0” – 200 g
• Orange skin – 50 g
• Grand Marnier – 20 g
• Orange paste – 5 g

All the ingredients are precisely kneaded.

Thyme filling, honey

• Thyme infusion – 100 g
• Dark chocolate – 200 g
• Glucose – 25 g
• Butter – 25 g

Thyme infusion boil with glucose, flood with chocolate, mix and add soft butter.

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