Taste of Maya

Created by

level 3

Cacao tea ,Cacao Barry Saint Domingo 70% Dark Chocolate, Pecan ,Citrus

Cake of the Day, no freeze and no mold,
Cake is a cake, keep it simple, focus of the balance of the ingrédient.

Recipe components

Cacao Tea Jelly

PreparationIngredients
Preparation

1: Boil the water , Orange zest  and cacao shell and infuce 10 mins
2: strain it and add the mixture of sugar and agar agar 
3: bring it boil 

Ingredients
  • 500g
    water
  • 20g
    Cacao Shell
  • 30g
    sugar
  • 3g
    agar agar
  • 1piece(s)
    orange zest

Cacao Barry Saint Domingo 70% Dark Chocolate Cremeux

PreparationIngredients
Preparation

1: mix the yolk with the sugar 
2: warm the cream with the mixture of yolk together to 82degree
3: add the gel mix and cool down to 63degree 
4: pour into the dark chocolate 
5: blend together with the sea salt and put into the fridge

Ingredients

Fresh Mandarin Compote

PreparationIngredients
Preparation

1: boil the whole mandarin with water 
2: chop the Mandarin to small piece
3: warm it with the sugar and juice 
4: add the pectin and brin git boil 
5: keep in fridge and mix it before use 

Ingredients
  • 320g
    Fresh mandarin
  • 51g
    sugar
  • 51g
    trehalose
  • 45g
    mandarin juice
  • 38g
    lime juice
  • 4g
    NH pectin

Pecan Praline Feuiletin

PreparationIngredients
Preparation

1:Melt the milk chocolate with cocoa mass and butter 
2: mix all the dry ingredient 

Ingredients

Dark Chocolate Sponge

PreparationIngredients
Preparation

1: mix the marzipan with the sugar, add the yolk and egg and mix well
2: whip up the egg white with sugar B
3: mix together and add the Cake flour slowly
4: at last add the melthed butter 
5: bake at 180degree 13mins

Ingredients
  • 156g
    marzipan
  • 47g
    Sugar 1
  • 76g
    yolk
  • 55g
    eggs
  • 91g
    egg white
  • 47g
    Sugar 2
  • 36g
    cake flour
  • 36g
    butter