811 & Naartjie Delice

Arno Ralph

Tesko

High profit
No food waste
Comfort Foods

Classic combination of citrus & Dark Chocolate. Using Callebaut 811 & Mona Lisa Chocolate Cups

Classic combination of citrus & Dark Chocolate. Using Callebaut 811 & Mona Lisa Chocolate Cups

Containing: 4 Components

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9.5 oz

cream
1.8 oz

glucose syrup
10.6 oz

Callebaut Dark Chocolate - 811 - 5kg Block

Heat the cream and glucose.
Pour the hot mixture over the chocolate and emulsify.
Let it set, then pipe as needed.

4.4 oz

Naartjie juice
4.4 oz

lemon juice
3.5 oz

sugar
5.3 oz

eggs
5.3 oz

butter
0.3 oz

Gelatin

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.

3.9 oz

butter
4.2 oz

sugar
3.5 oz

eggs
7.9 oz

flour
0.4 oz

baking powder
8.6 oz

milk
3.5 oz

water
0.9 oz

Cacao Barry Cacao powder - Plein Arôme 22-24% - powder - 1kg bag

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).

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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