Recipes: Blossom³ - Marike Van Beurden

1. Mix all together and spread out on 2.5mm
2. A thin layer of chocolate on one of the sides
 

1. Heat up the purees, add the spices
2. Hot infusion for 1h
3. Soak the apricots for 24h in a vacuumbag at 60C in the dry box
4. Mix all together
5. Cook the marmalade with the rest of the ingredients, add the acid as last
6. Spread out on 4mm on top of the ganache, when almost cooled down
 

1. Heat up the orange juice with sorbitol and trimoline
2. Pour on top of the chocolates and mix together with the orange blossom
3. At 35ºC add the butter
4. Spread out on 5mm height