1. Yuzu compote
Yuzu 1 pc
Sugar1 pc
- Rasp Yuzu and squeeze it
- Peel thin section off and boil the contents
- Add the same amount of sugar as Yuzu and boil it with Yuzu rasp and its juice
- When the mixture evaporated the water, beat it with hand mixer.
2. Raspberry Ganache
Raspberry Puree 90g
Sugar 20g
Fresh cream 38% 45g
Inverted Sugar 20g
Dark chocolate Callebaut 3815NV 200g
Butter 10g
Raspberry 10g
- Boil Fresh cream, Raspberry Puree, and sugar
- Pour it into Callebaut 3815NV and inverted sugar mixture
- Make them emulsify
- Add butter and raspberry into it.
Tadahori Oki Japan
'Nejire' - Japan
1. Spray red colour to the mould and pour Callebaut W2NV into it to make a mould.
2. Squeeze Compote of Yuzu and then squeeze Raspberry Ganache.
3. Cap with Callebaut W2NV
4. Put on the transfer sheet.
2. Squeeze Compote of Yuzu and then squeeze Raspberry Ganache.
3. Cap with Callebaut W2NV
4. Put on the transfer sheet.
Japanese selection for World Chocolate Masters 2007.
