Recipes: Jewel of the Aztecs - Mariusz Buritta
Jewel of the Aztecs
Marzipan with a hint of fresh oregano
Marzipan ‘0’ 200 g
Oregano 6 g
French brandy (ST_REMY) 10 g
Finely chop oregano
Knead carefully chopped oregano with marzipan and brandy
Roll out between two films to thickness of about 1,5 - 2mm.
Crispy mass with ginger cookies
Ginger cookies 100 g
Java Origine Milk Chocolate Callebaut 125 g
Cocoa butter 20 g
Pailleté Feuiletine Callebaut 80 g
Nut paste Callebaut PNP 250 g
Melt milk chocolate and cocoa butter.
Bring all the ingredients together.
Extra brandy ganache
Cream 36% 140 g
Glucose syrup 50 g
OrNoir™ Milk Chocolate for Sowa 460 g
OrNoir™ Dark Chocolate for Sowa 200g
Butter 55 g
Brandy 80 g
Boil cream with glucose syrup.
Add melted chocolates, soft butter and brandy at the end.
Pour crispy mass onto the prepared marzipan layer
Leave in a cool place to harden.
Cut using guitar into equal shapes
Coat with dark tempered chocolate.
Decorate with dark chocolate element and caramelized nuts.