HOLLY | Valrhona Chocolate

HOLLY | Valrhona Chocolate

www.valrhona.com

AS NEEDED ITAKUJA 55% ASSEMBLY: Make the crémeux and tangerine & passion fruit compote. Set aside. Make the chocolate shortbread then spread it to a

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Ingredients

  • 270g European-style butter
  • 125g Sugar
  • 370g Wholemeal flour
  • 125g P125 CŒUR DE GUANAJA
  • 110g Cocoa nibs
  • 4g Fleur de sel
  • 220g Cooked tangerines
  • 95g Sugar
  • 4g Pectin NH
  • 70g 100% passion fruit purée
  • 2g Gelatin powder 220 Bloom
  • 10g Mineral water
  • 350g Basic Crème Anglaise
  • 200g ITAKUJA 55%
  • 205g Whole milk
  • 90g Heavy cream 36%
  • 60g Eggs
  • 25g Sugar

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