Fossil Age

Created by

  • Roger FokChinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong
level 3

Recipe components

Used products

Bitter almond sable

PreparationIngredients
Preparation
  1. Cream the butter and sugar, add salt.
  2. Add the flour and almond powder and mix to a paste.  
  3. Let it rest for an hour and roll out.  
  4. Bake at 170˚C for 12 minutes.
Ingredients
  • 13g
    butter
  • 13g
    brown sugar
  • 13g
    bitter almond powder
  • 13g
    flour
  • 0.5g
    salt

Bitter almond praline

PreparationIngredients
Preparation
  1. Temper the milk chocolate and cocoa butter. 
  2. Mix with almond praline, sable and feuilltine.
  3. Roll to 5 mm and cut out.
Ingredients
  • 100g
    bitter almond paste
  • 35g
    Ghana
  • 24g
    Mycryo™ Cocoa Butter
  • 40g
    bitter almond sable
  • 15g
    Pailleté Feuilletine™

Cuba Ganache

PreparationIngredients
Preparation

1. Heat the cream and invert sugar.
2. Form an emulsion with both of the chocolates and the cream.  
3. Blend and add soft butter. 
4. Pipe into the chocolate mould lined with Cacao Barry® Cuba.

Ingredients
  • 80g
    Cuba
  • 40g
    Ghana
  • 140g
    cream
  • 10g
    invert sugar
  • 15g
    butter

Lemon verbana jelly

PreparationIngredients
Preparation
  1. Mix the pectin with sugar.  
  2. Warm the liquid to 45°C.
  3. Mix in the sugar and pectin. 
  4. Cook to 107°C.
  5. Pour on a tray and allow to cool.
Ingredients
  • 120g
    lemon juice
  • 3g
    verbena
  • 2g
    NH pectin
  • 80g
    sugar
  • 40g
    water