CPU-SEED

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level 1

IT’S NOT JUST A SEED, BUT A SEED WiTH CPU. THiS iS THE SEED OF  HOPE THAT WE PLANT FOR THE FUTURE. UNDER DiFFERENT ENViRONMENT AND GROWiNG METHODS, WiTH LOVE AND CARiNG, iT CAN  PROSPER AND EXCEL iNTO ENDLESS UNiMAGiNABLE POSSiBiLiTiES. IT’S  LiKE BON BON, iT MAY BE PETiTE iN SiZE, iT CAN BE MiND BLOWiNG!

  1. AGRUME JELLY
  2. MOUTAi GANACHE
  3. PRALiNE BOTTOM
  4. MOLDING
  5. Assembly and finishing

Recipe components

AGRUME JELLY

PreparationIngredients
Preparation

HEAT ORANGE JUiCE, MANDARiN PUREE,  CALAMANSi PUREE, GRAPEFRUiT JUiCE  AND VANiLLA SEED  

ADD PECTiN SUGAR MiXTURE

 

Ingredients
  • 148g
    orange juice
  • 56g
    mandarin puree
  • 23g
    Calamansi Purée
  • 98g
    grapefruit puree
  • 2g
    Vanilla seeds
  • 82g
    sugar
  • 8g
    Pectine NH

MOUTAi GANACHE

PreparationIngredients
Preparation

BRiNG CREAM AND GLUCOSE TO A BOiL 

POUR OVER COVERTURE AND MiX

ADD BUTTER AND MOUTAi

 

Ingredients

PRALiNE BOTTOM

PreparationIngredients
Preparation

MELT THE CACAO BARRY ALUNGA™ 41% WiTH CACAO BARRY DEODORiZED COCOA BUTTER AND ALMOND PRALiNÉ 70%  

ADD FEUiLLETiNE AND SEA SALT  

ROLL OUT TO 3MM THEN CUT iNTO ROUND  SHAPE

Ingredients

MOLDING

PreparationIngredients
Preparation

MOLDiNG DARK CHOCOLATE WiTH EXTRA-BiTTER GUAYAQUiL 64%

Ingredients

Assembly and finishing

SPRAY THE MOLD WiTH GREEN COLOR 

MOLDiNG DARK CHOCOLATE WiTH EXTRA-BiTTER GUAYAQUiL 64% 

PiPE THE AGRUM JELLY 

PiPE THE MOUTAi GANACHE 

CLOSE THE BOTTOM WiTH EXTRA -BiTTER GUAYAQUiL 64% 

TAKE OUT FROM THE MOLD