BRULEE CHUNCHO AND TANGERINE
SHAPED COCOA CRUMBLE
75gr Butter 82% M.G.
75gr Coconut Sugar
75gr Almond Powder
1gr Salt
60gr Wheat Flour Type 55
12gr Extra Brute – Cacao Powder
Preheat the oven to 170ºC.
Mix all the dry materials in the mixer. Add the cubed butter. Mix well until you get a texture similar to bread crumbs. Pour this mixture into the mold. Bake for about 15 minutes.
CHOCOLATE CRÈME BRÛLÉE
210gr Whole Milk
50gr Cream 35%
3gr Iota
200gr Chuncho Milk 36%
Melt the chocolate. In a pan heat the milk and cream to 35ºC. Add the propanacotta Iota and bring to boil. Pour over the chocolate and emulsify with turmix.
Pour into silicone moulds and freeze. Defrost and caramelize with the sugar.
CREAMY GANACHE CHUNCHO
175gr Whole Milk
75gr Cream 35%
4gr Pectin 325 NH 95
5gr Sugar (Sucrose)
300gr Chuncho Milk 36%
Mix the pectin with the sugar. In a pan heat the milk and cream to 35ºC. Add the previous mixture and cook to 85ºC.
Pour over the chocolate and emulsify with the turmix. Cool.
MANDARIN SEGMENTS
200gr Tangerine Fruit Puree
15gr Powdered Gelatin
25gr Water
25gr Syrup Sugar 30ºB
Mix all the ingredients together, stirring vigorously with a wire rod.
Crush with the turmix. Pour into the tangerine bud molds. Freeze.
TANGERINE COMPOTE
375gr Tangerine Fruit Puree
58gr Liquid Glucose 42 DE
58gr Sugar (sucrose)
8gr Pectin NH
4gr Lemon Juice
Mix the pectin with the sugar. In a pan mix the glucose puree and heat to 40°C. Add the pectin mixture and stir vigorously. Boil this mixture at 85ºC. Remove from heat and add the lemon juice.
Refrigerate at 4ºC until its use.
DESSERT: CHUNCHO AND TANGERINE BRÛLÉE
100gr Chuncho Dark 70%
100gr Sugar (sucrose)
Melt the chocolate and make decorations. Place the crumble on the base. Then put the brûlée and caramelize with sugar.
Place the ganache around. On top place the mandarin segments, the chocolate decorations and the jam.
