Folia

Created by

  • Ramon HuigslootDutch finalist at World Chocolate Masters 2015, works at Zeelandia
level 3

Recipe components

Used products

Yuzu Gel

PreparationIngredients
Preparation

Mix Fruit'Purée Yuzu Capfruit, sugar and vanilla bean. Heat up to 70°C.
Add gel dessert and tangerine. Cutter into a smooth gel.

Ingredients
  • 300g
    tangerine
  • 150g
    Fruit'Purée Yuzu Capfruit
  • 72g
    gelatin
  • 75g
    sugar
  • 1bean(s)
    vanilla bean

Jamaican Pepper Ganache

PreparationIngredients
Preparation

Mix cream, cinnamon and allspice in saucepan. Heat up to 40°C. Remove from heat and leave to rest for one hour.
Heat chocolate to 45°C. 
Reheat allspice cream to 50°C and pour through a sieve. 
Add invert sugar to allspice cream while stirring.
Add chocolate and butter. Mix into a smooth ganache with a blender.

Ingredients
  • 370g
    cream
  • 66g
    invert sugar
  • 110g
    butter
  • 14g
    powdered allspice
  • 2piece(s)
    cinnamon stick
  • 270g
    Ghana
  • 260g
    Mexique

Crispy Macadamia

PreparationIngredients
Preparation

Blend macadamias into a smooth paste.
Mix puffed rice, salt and sugar into macadamia paste.
Melt chocolate and add macadamia paste to it. Stir well.
Temper mixture and roll out to a thickness of 2 mm.

Ingredients
  • 18g
    salt
  • 130g
    puffed rice
  • 260g
    Lactée Caramel
  • 385g
    macadamias
  • 214g
    rock candy