MAYA-CO 2.0

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MAYA-CO iS WHERE MAYA MEETS CHOCOLATE. THiS CREATiON iS RAW iN  CHARACTER AND ORiGiNAL iN TASTE. THE UNREFiNED ELEMENTS SUCH  AS CHOCOLATE SHELL, CACAO NiBS AND CHOCOLATE WHOLE FRUiT  CONTRASTS WiTH NATURAL FRESH MANDARiN FLAVOR, ACCOMPANY  WiTH TECH FEEL DESiGN, TAKiNG US FROM THE MAYA CiViLiZATiON ALL  THE WAY TO TOMORROW’S WORLD.

  1. MANDARIN COMPOTE
  2. CACAO TEA JELLY
  3. CACAO NIBS CRUNCHY
  4. CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% SPONGE
  5. CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% CREMEUX
  6. DA HONG PAO COCOA NIBS CHANTILLY
  7. CACAO NIBS HAZELNUT CRUMBLE
  8. Assembly and finishing

Recipe components

MANDARIN COMPOTE

PreparationIngredients
Preparation

BLANCH MANDARIN THREE TIMES THEN  MASH HALF INTO PUREE  

MIX PUREE, PULP, SUGAR, TREHALOSE, MANDARIN JUICE, LIME JUICE AND PECTIN NH  AND BRING TO A BOIL  

COOL DOWN THE COMPOTE THEN ADD  COINTREAU

Ingredients
  • 640g
    Fresh mandarin
  • 100g
    sugar
  • 104g
    trehalose
  • 90g
    mandarin juice
  • 76g
    Fresh lime juice
  • 20g
    Cointreau
  • 7g
    Pectine NH

CACAO TEA JELLY

PreparationIngredients
Preparation

INFUSE COCOA SHELL WITH WATER 

SIFT THE SHELL, BRING EVERYTHING TO A  BOIL

Ingredients
  • 300g
    water
  • 200g
    glucose
  • 20g
    sugar
  • 4g
    agar
  • 30g
    cocoa shell
  • 6g
    orange zest

CACAO NIBS CRUNCHY

PreparationIngredients
Preparation

MIX EVERYTHING AND BRING TO A BOIL 

POUR ON SILPAT THEN BAKE AT 150°C FOR 8  MINUTES

Ingredients
  • 50g
    milk
  • 25g
    water
  • 125g
    butter
  • 175g
    sugar
  • 3g
    Pectine NH
  • 140g
    Cocoa nibs
  • 20g
    cocoa powder

CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% SPONGE

PreparationIngredients
Preparation

WHIP EGG WHITE WITH SUGAR  

FOLD IN EGG AND YOLK  

ADD ALL DRY INGREDIENTS, FOLD GENTLY  

ADD WARM COVERTURE-BUTTER MIXTURE  

BAKE AT 180°C FOR 10 MINUTES

Ingredients

CACAO BARRY EVOCAO WHOLEFRUIT CHOCOLATE 72% CREMEUX

PreparationIngredients
Preparation

MIX MILK, CREAM, SUGAR AND YOLK THEN  HEAT  

POUR OVER CACAO BARRY Mi-AMÈRE  58% AND GELATINE MIX

Ingredients

DA HONG PAO COCOA NIBS CHANTILLY

PreparationIngredients
Preparation

INFUSE CREAM WITH COCOA NIBS AND DA  HONG PAO  

STRAIN THE CREAM THEN BOIL WITH SUGAR 

INCORPORATE WITH GELATINE MIX  4.MIX WITH COLD CREAM

Ingredients
  • 200g
    Cream N1
  • 84g
    sugar
  • 14g
    Da hong pao
  • 60g
    Cocoa nibs
  • 66g
    Gelatin mix
  • 674g
    Cream N2

CACAO NIBS HAZELNUT CRUMBLE

PreparationIngredients
Preparation

MIX BUTTER, ICING SUGAR, T55 AND  HAZELNUT POWDER  

BAKE AT 150°C FOR 20 MINUTES  

MELT CACAO BARRY ALUNGA™ 41% WITH  PRALINE  

INCORPORATE PRALINE AND CRUNCHY

Ingredients

Assembly and finishing

CUT THE SHAPE AND PUT THE CACAO NiBS HAZELNUT CRUNCHY iN THE BOTTOM  

PUT ONE SPONGE ON TOP WiTH LiTTLE BiT EVO CHOCOLATE CREMEUX 

FiLL UP THE MANDARiN COMPOTE  

BUT THE OTHER CHOCOLATE SPONGE ON TOP  

WHiP THE DA HONG PRO CHANTiLLY AND PiPE iNSiDE  

DECOR WiTH THE CACAO TEA JELLY AND EVO CHOCOLATE CREMEUX