MEDITERRANI

Created by

  • Lluc CrusellasSPANISH CHOCOLATE MASTER
level 1

Represents the awareness of the mediterranean climate, with its most representative knowledge, and of the cracked soil when it is dry

Zhephyr caramel, white chocolate, extra virgin olive oil, lemon, salt

I was inspired by the crop fields in the mediterranean area, with dry and cracked soils, which make us aware that we should take care of the earth and its products

  1. Black Paint
  2. Zephir caramel paint
  3. Olive Oil Cream
  4. Extra Virgin Olive Oil Cream
  5. Assembly and finishing

Recipe components

Black Paint

PreparationIngredients
Preparation

Melt the cocoa butter and chocolate

Mix the ingredients

 

Ingredients

Zephir caramel paint

PreparationIngredients
Preparation

Melt the cocoa butter and chocolate

Mix the ingredients

 

Ingredients

Olive Oil Cream

PreparationIngredients
Preparation

Heat the lemon juice with the lemon peel, the liquid glucose, the inverted sugar and the salt.

Put the white chocolate and the cocoa butter in a jar and pour the previous mixture.

Emulsify and reserve.

 

Ingredients

Extra Virgin Olive Oil Cream

PreparationIngredients
Preparation

Melt the cocoa butter together with the wax concept and the salt at 60°

Add the olive oil, mix and reserve

 

Ingredients
  • 150g
    extra virgin olive oil
  • 55g
    cocoa butter
  • 5g
    wax concept
  • 0.8g
    fine salt

Assembly and finishing

Temper the paints and paint first with the black paint and then with the zephyr caramel paint.

Temperate the oil cream and fill half the mold. Let cool.

Temperate the lemon cream and fill the rest of the bonbon, let it cool.

With the paints still warm, paint again to close the bonbon and let it cool.

Unmold