Recipes 2006 - 07

Citrus fruits paste

Orange juice	400g
Lime juice	170g
Orange blossom	30g
Sugar	600g
Fruit acid	22g
Pectine	250g
Cointreau 40%	20g

Mix the pectine with the lime juice, bring in the meantime the orange juice and sugar to cook. 
Join the pectine to the mass. When this boils, add the orange blossom, cointreau and fruit acid.

Caramel ganache

Sugar	100g
Cream	220g
Butter	50g
Callebaut white chocolate W2NV	420g
Drambul 40%	40g
Fleur de sel	10g

Caramelise the sugar with butter  and add the cream, the fleur de sel, let this cool down a little and mix this with white chocolate and drambui.

Chocolate slice with nougat

Sugar	1000g
Callebaut dark chocolate 811NV	1000g

Caramelise the sugar and spread this out thinly, crush to fine grains and mix this with your chocolate. 

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