Planted City 20.25
Difficult
Makes: 100
The sweet, caramel note of Lactée Supriéure make it an excellent match for tropical and floral flavors.
The sweet, caramel note of Lactée Supriéure make it an excellent match for tropical and floral flavors.
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 4 Components

Sesame Crunch

Ingredients: Sesame Crunch

  • 0.5 oz
    Callebaut Mycryo®
  • 3.2 oz
    sesame paste
  • 3.2 oz
    Cacao Barry Praliné 65% Héritage Almonds Hazelnuts
  • 1.2 oz
    Callebaut Pailleté Feuilletine
  • 1 piece(s)
    Tonka beans

Preparation: Sesame Crunch

  1. Melt Cacao Barry Lactée Supérieure and Cacao Barry Mycryo® cocoa butter.
  2. Add sesame paste and Cacao Barry Praliné 65% Héritage Almonds Hazelnuts.
  3. Mix all remaining ingredients.
  4. Roll out between two chocolate sheets and cut out 1.2 cm circles.

View tools

  • Cooktop
  • Saucepan
  • Stamp
  • Tall recipient
  • Bowl
  • Food processor or immersion blender

Tangerine Jelly

Ingredients: Tangerine Jelly

  • 0.1 oz
    NH pectin
  • 1.4 oz
    granulated sugar
  • 15.4 gr
    ascorbic acid
  • 0.4 oz
    gelatin
  • 4.1 oz
    Tangerine puree
  • 0.1 oz
    Tangerine zest

Preparation: Tangerine Jelly

  1. Mix pectin NH, granulated sugar and ascorbic acid.
  2. Soak gelatin in cold water for five minutes.
  3. Boil up puree, zest and dry ingredients.
  4. Add gelatin to the hot mixture, put it in a frame and cool it down.
  5. Cut out 1.2 cm circles.

View tools

  • Cooktop
  • Saucepan
  • Stamp
  • Thermometer
  • Piping Bag
  • Scissors

Cashews - Tonka Bean - Jasmine Tea Ganache

Ingredients: Cashews - Tonka Bean - Jasmine Tea Ganache

  • 10.6 oz
    36% cream
  • 1.2 oz
    Flowerhoney
  • 1 piece(s)
    Tonka beans
  • 0.7 oz
    jasmine tea
  • 1.2 oz
    glucose syrup
  • 1.6 oz
    Callebaut Mycryo®
  • 5.6 oz
    cashew nuts

Preparation: Cashews - Tonka Bean - Jasmine Tea Ganache

  1. Boil up cream, glucose syrup, flowerhoney, tonka bean and jasmine tea.
  2. Strain the mixture, pour over cashews and mix it well.
  3. Melt Cacao Barry Lactée Supérieure 38% and Cacao Barry Mycryo® cocoa butter.
  4. Mix all ingredients and make an emulsion.

View tools

  • Cooktop
  • Saucepan
  • Stamp
  • Tall recipient
  • Bowl
  • Food processor or immersion blender

Assembly

Ingredients: Assembly

  • 0.7 oz
    Callebaut Mycryo®
  • 0.1 oz
    fat-soluble green colouring
  • 0.1 oz
    fat-soluble white colouring
  • 0.1 oz
    fat-soluble silver colouring

Preparation: Assembly

  1. Spray a thin layer of green cocoa butter at 26° C into the moulds and repeat this with the silver and white cocoa butter.
  2. Temper Lactée Supérieure 38% and mold it into trays.
  3. Fill it with sesame crunch, jelly and ganache and leave it for crystallization at 6° C for 30 minutes.
  4. Close it with a thin layer of chocolate.

View tools

  • Stamp
  • Piping Bag
  • Scissors
  • Scraper
  • Cacao Barry Bonbon Polycarbonate Molds
  • Guitar sheets or silicone mat

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