Difficult
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High profit
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No food waste
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Comfort Foods
Classic combination of citrus & Dark Chocolate. Using Callebaut 811 & Mona Lisa Chocolate CupsClassic combination of citrus & Dark Chocolate. Using Callebaut 811 & Mona Lisa Chocolate Cups
Containing: 4 Components
811 Ganache
Ingredients: 811 Ganache
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270 gcream
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50 gglucose syrup
Preparation: 811 Ganache
- Heat the cream and glucose.
- Pour the hot mixture over the chocolate and emulsify.
- Let it set, then pipe as needed.
Naartjie Curd
Ingredients: Naartjie Curd
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125 gNaartjie juice
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125 glemon juice
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100 gsugar
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150 geggs
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150 gbutter
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8 gGelatin
Preparation: Naartjie Curd
- Cook the juice, sugar, and butter.
- Temper in the eggs and cook until the mixture thickens.
- Allow to cool slightly, then add the bloomed gelatin.
- Let it set, then use as needed.
Cocoa Sponge
Ingredients: Cocoa Sponge
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110 gbutter
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120 gsugar
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100 geggs
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225 gflour
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10 gbaking powder
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245 gmilk
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100 gwater
Preparation: Cocoa Sponge
- Cream the butter and sugar, adding the eggs slowly.
- Alternately add the flour, cocoa powder, and milk, mixing to form a smooth paste.
- Spread the mixture into a 60x40cm tray.
- Bake at 180°C.
- Allow to cool and then portion.
- Soak with soaking syrup (equal quantities of water and sugar).
Assembly
- Use Mona Lisa Cups, insert a sponge, and pipe a layer of curd. Let it set.
- Pipe a layer of ganache.
- Decorate with chocolate shavings, naartjie segments, and popping candy.
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