Baba Oabika | Valrhona Chocolate

Name: Baba Oabika | Valrhona Chocolate
Ingredients: 1.5L Mineral water; 220g Brown sugar; 300g OABIKA; 210g Heavy cream 36%; 20g Invert sugar; 20g Glucose DE 35/40; 150 g OPALYS 33%; 320g Heavy cream 36%; 2g Tahiti vanilla bean; 25g Aged rum; 0.7g Lime zest; 450g ABSOLU CRISTAL NEUTRAL GLAZE; 45g Mineral water; 150g Victoria pineapple; 0.2 Limes

www.valrhona.com

PREPARATION Prepare the whipped ganache and shortcrust pastry. Place about 24g of the baba dough in each mold, leave it to rise to 3/4 of the mold and the

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Ingredients

1.5L Mineral water
220g Brown sugar
300g OABIKA
210g Heavy cream 36%
20g Invert sugar
20g Glucose DE 35/40
150 g OPALYS 33%
320g Heavy cream 36%
2g Tahiti vanilla bean
25g Aged rum
0.7g Lime zest
450g ABSOLU CRISTAL NEUTRAL GLAZE
45g Mineral water
150g Victoria pineapple
0.2 Limes

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