The Toucan

Created by

  • Marijn CoertjensBelgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong
level 1

Recipe components

Sea Salt Caramel

PreparationIngredients
Preparation

Hydrate gelatine in water. Caramelise sugar and deglaze with heated mixture of cream, glucose, salt and vanilla.
Mix in gelatine and leave to cool to 50°C. Mix in butter and melted chocolate, and homogenise.

Ingredients

Yuzu Ganache

PreparationIngredients
Preparation

Melt chocolate and mix it together with sorbitol, glucose and yuzu powder in Thermomix.
Mix and heat cream and butter, and pour over chocolate mixture.
Add heated yuzu juice and mix into homogeneous ganache.

Ingredients

Yuzu-Sea Salt Crunch

PreparationIngredients
Preparation

Melt chocolate and mix together with all other ingredients. 
Roll out until 2 mm thick and cut out shape of the crunch.

Ingredients

Finishing and assembly

PreparationIngredients
Preparation

Make chocolate shell with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa in 1829CW mould. 
Fill one side of mould (3 mm from edge) with salted caramel and place crunch on top.
Fill other side of mould with ganache and leave to set.
Stick mould together and leave to crystallise.

Ingredients