OQO-Rrence | Valrhona Chocolate

Ingredients

• 590g Water
• 70g Sucrose
• 70g Glucose powder 33 DE
• 26g Inulin
• 40g Invert sugar
• 2g Guar gum
• 2g Carob gum
• 200g OQO 73 %
• 400g Water
• 26g Potatowhip
• 3g Sojawhip
• 1g Xanthan gum
• 150g Confectioners’ sugar
• 50g Tréhalose
• 2g Salt
• 8g Baking powder
• 250g OQO 73%
• 100g OQO 73 %
• 40g Tapioca Maltodextrin
• 200g Water
• 30g Cocoa nibs
• 100g Plant mix
• 180g Carrot purée
• 380g Orange purée
• 1 pièce Orange zest
• 2g Vanilla powder
• 40g Agave syrup
• 36g Gelcrem hot
• 80g Persimmon pulp
• 50g Cocoa butter
• 25g Sunflower oil
• As needed OQO 73%
• Fresh figs
• Carrot
• Persimmon