Crispy Streusel Base

Ingredients Quantity (Gr)

Butter 120
Fine Brown Sugar 120
France Hazelnut Powder 120
Rose Flour 120
Salt 1.25
Guanaja 90
Hazelnut Paste 75
Feulletine 75
Sea Salt (Grinded) 2.5

Procedure:

1. Make crumble with butter, brown sugar, flour, hazelnut powder and salt.
2. Bake streusel at 155°C for 19 minutes trigger out in Main Kitchen’s right side oven.
3. Mix baked streusel with melted Guanaja chocolate and hazelnut paste in kitchen aid
bowl with paddle attachment.
4. Mix in feulletine and sea salt last.
5. Paddle until well combined and even.
6. Roll between parchment with rolling pin, to acrylic bar thickness.
7. Chill a bit before cutting with ring and round cutter then freeze.
Yuzu Mango Jelly (55g)
Ingredients Quantity (Gr)
Capfruit Yuzu Puree 67
Capfruit Mango Puree 178
Trehalose 30
Pectin NH 2.8
Sugar 14
Gelatin Mass 8.4

Procedure:

1. Warm up yuzu puree, mango puree and trehalose in a pot.

2. Whisk in pectin NH and sugar mix.
3. Bring to a boil.
4. Whisk in gelatin mass.
5. Pour into cake filling mould.

Chocolate Ganache (70g)

Ingredients Quantity (Gr)
Cream 163
Chestnut Honey (Forest Honey) 30
Grapeseed Oil 28
Coer de Guanaja 123

Procedure:

1. Bring cream to boil then add in honey.

2. Semi melt coer de Guanaja in a jug and mix with grapeseed oil.
3. Pour cream over chocolate and blend well.
4. Pour over sponge in ring, freeze before cutting center hole.
Honey Marzipan
Ingredients Quantity (Gr)
Almond Powder 250
Chestnut Honey 119
Expensive Buckwheat Honey (Thick) 119

Procedure:

1. Blend all together in robocoupe.

Chocolate Sponge
Ingredients Quantity (Gr)
Honey Marzipan 155.925
Whole Eggs 291.375
Rose Flour 55.125
Baking Powder 3.675
Cocoa Powder 26.25
Coer de Guanaja 56
Butter 82.25
Forest Honey (104.2g) 69.475
Chestnut Honey (Buckwheat Thick 34.74g) 69.475

Procedure:

1. Soften marzipan until warm/hot in microwave, robocoupe together with egg yolks
first then add in the rest of the egg whites part by part until well combined.
2. Change to kitchen aid with whisk attachment, add in honey and whisk until ribbon
stage.
3. Transfer to bowl and fold in sifted dry ingredients until 80% mixed well/
4. Melt coer de Guanaja and butter in a bowl until warm, fold in a part of the batter
before returning to the full batter.
5. Fold until homogeneous, spread on one 60/40 flexipan.
6. Bake in front oven at 180°C for 9 minutes.
7. Let cool on wire rack before cling wrapping the surface.
Honey Syrup
Ingredients Quantity (Gr)
Forest Honey 22.4
Chestnut Honey (Forest Honey) 22.4
Jack Daniels Tennessee Honey 28

Procedure:

1. Mix well together, warm up a little bit before use if it’s in chiller.

Chocolate Creameux (100g)

Ingredients Quantity (Gr)
Milk 140
Cream 140
Egg Yolks 56
Sugar 24
Guanaja 120
Coer de Guanaja 30

Procedure:

1. Bring milk and cream to a boil.

2. Whisk egg yolks and sugar together in a bowl.
3. Temper the eggs with milk and cream then return to heat and cook to 83°C.
4. Pour over Guanaja and blend well.
Vanilla Creameux (80g)
Ingredients Quantity (Gr)
Cream 206.25
Chestnut Honey (Forest Honey) 20
Forest Honey 20
Egg Yolks 45
Gelatine Mass 16
Butter 18.75
Lemon Zest 1 nos
Vanilla Pod 1.5 nos

Procedure:

1. Bring cream to boil with lemon zest and vanilla seeds.

2. Strain out zest and rescale cream.
3. Mix cream together with honey while warm.
4. Make anglaise, add in butter and gelatin mass last.
5. Pour into mould.

Neutral Glaze
Ingredients Quantity (Gr)
Water (For Infusion) 680
Toasted Cocoa Nibs 180

Water (After Infusion) 540

Sugar 90
Pectin NH 14.4
Glucose 270
Sugar 810
Gelatin 28.8
Water 144
Procedure:

1. Warm up water using medium heat in a small pot.

2. Whisk in 90g sugar + pectin NH mix.
3. Add in glucose and whisk well.
4. Add sugar gradually until well combined.
5. Bring to a boil.
6. Whisk in bloomed gelatin.
7. Glaze cake at 40°C.

Dark Chocolate Mousse (270)

(Basic Meringue)

Ingredients Quantity (Gr)

Egg White 70
Trimoline 50
Glucose 50

(Mousse)

Ingredients Quantity (Gr)

Milk (For Infusion) 180
Cream (For Infusion) 180
Toasted Cocoa Nibs 88

Milk + Cream (After Infusion) 270

Egg Yolk 135
Guanaja 225
Coer de Guanaja 70
Gelatine Mass 33
Basic Meringue 160
Cream (After Infusion) 225

Cream (For Infusion) 345

Toasted Cocoa Nibs 75
  Callebaut cocoa nibs toast in 160°C trigger out for 30 seconds

Procedure：

1. Hot infuse milk, cream and cocoa nibs overnight.

2. Cold infuse cream and cocoa nibs overnight.
3. Strained and rescale, cook the milk and cream infusion with yolk to 83’c, add in
bloomed gelatin.
4. Pour the mixture over guanaja and coer de guanaja, blend and emulsify then fold in
whipped cream at 40’c.
5. Lastly fold in the basic meringue.