Amatika | Valrhona Chocolate

Name: Amatika | Valrhona Chocolate
Ingredients: 500 g Mild olive oil; 25 g Osmanthus; 500 g Water; 360 g Caster sugar; 325 g Raspberries; 160 g Fresh lemon juice; 150 g Pomegranate molasses; 2,5 g Citic acid; QS Vanilla pod; 600 g Raspberry base; 300 g Water; 50 g Caster sugar; 16 g NH Pectin; Valrhona Cocoa nibs

www.valrhona.com

To temper cocoa butter in a waterbath vacuum pack cocoa butter and set it in a waterbath at 33.6C. Let the cocoa butter sit in the waterbath at 33.6C for at

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Ingredients

500 g Mild olive oil
25 g Osmanthus
500 g Water
360 g Caster sugar
325 g Raspberries
160 g Fresh lemon juice
150 g Pomegranate molasses
2,5 g Citic acid
QS Vanilla pod
600 g Raspberry base
300 g Water
50 g Caster sugar
16 g NH Pectin
Valrhona Cocoa nibs

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