Recipes: TANGERINE EQUILIBRIUM - Davide Comaschi
TANGERINE EQUILIBRIUM
CRISPY CHEMISE
75g Cacao Barry Ghana milk chocolate
10g cane sugar
Dip the ganache prepared into the chocolate mixed with cane sugar
MANDARINE GANACHE
0.5g mandarine peel
45g mandarine pulp
4.5g lemon juice
15g cream
10g isomalt
90g Cacao Barry Ghana milk chocolate
- Warm up to 35°C the lemon pulp and juice, the cream and the Isomalt. Pour on the melted chocolate. Mash with the cutter for 8 minutes.
MAIONESE GANACHE WITH GIANDUJA CHOCOLATE
30g cream
1/3 vanilla bean
15g isomalt
20g hazelnut cream
25g Cacao Barry Cuba dark chocolate
- Dunk the pralines in 40g of Cacao Barry Ghana milk chocolate and 10g of Cocoa butter.