The Toucan

Created by

  • Marijn CoertjensBelgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong
level 3

Recipe components

Used products

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
  • 137g
    sugar
  • 75g
    35% cream
  • 12g
    glucose
  • 53g
    butter
  • 2g
    sea salt
  • 1bean(s)
    Madagascar vanilla
  • 2g
    water
  • 20g
    Inaya™

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
  • 65g
    35% cream
  • 25g
    butter
  • 19g
    sorbitol powder
  • 25g
    yuzu puree
  • 22g
    powdered glucose
  • 40g
    yuzu juice
  • 40g
    Madirofolo
  • 166g
    Alunga™

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
  • 67g
    Zéphyr™
  • 5g
    oil
  • 10g
    yuzu puree
  • 10g
    Pailleté Feuilletine™
  • 10g
    amaranth
  • 0.4g
    sea salt
  • 0.4g
    sansho powder
  • 5g
    Pop Rocks

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
  • Q.S.
    Extra-Bitter Guayaquil