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Winter Flavors 5 Colors of Chocolate CAN EN
Winter Flavors 5 Colors of Chocolate CAN EN
CHOCOLATE
WINTER
FLAVORS
BY CHEF
PHILIPPE VANCAYSEELE
RUBY RB1 - GOLD GANACHE
GRAPEFRUIT AND PECAN
AND MANGO PRALINÉ
BEFORE MOULDING: BEFORE MOULDING:
- Spray a Ruby transfer sheet with tempered white - Spray some white and orange tempered cocoa butter
cocoa butter. dots in the mould.
- Place in the magnetic triangle mould.
- Mould it with Ruby RB1.
COMPOSITION for 32 bonbons of 9 g:
Moulding: 90 g of GOLD Chocolate
COMPOSITION for 16 bonbons of 7 g:
GOLD Ganache: 110 g
Grapefruit & Mango ganache: 70 g
Pecan Prainé: 70 g
Moulding: 45 g of Ruby RB1
Fill the milk chocolate recipe N° 823 shells to 1/3 415 g Dark chocolate
Add and mix.
with the caramel at 28°C. recipe N° 811
YUZU GANACHE
Ingredients Preparation
200 g Cream 35%
20 g Sorbitol powder
25 g Glucose DE38 Boil.
20 g Dextrose
45 g Sosa yuzu paste
MONALISADECORATIONS.COM