OQOLime | Valrhona Chocolate
ASSEMBLY & FINISHING : Lime segment Cilantro sprout Gold leaf To assemble, alternate a piece of OQO tuile, lime ganache, praline, and a few pi
Ingredients
- 100g Butter
- 100g Sugar
- 60g Flour
- 25g Cocoa powder
- 90g Hazelnut flour
- 4g Salt
- 30g Cocoa nibs
- 140g Cream
- 300g Lime juice
- 380g MANJARI 64%
- 35g Invert sugar
- 500g Hazelnuts
- 500g Almonds
- 400g Sugar
- 3 pieces Dried vanilla beans
- As needed OQO 73%
- Lime segment
- Cilantro sprout
- Gold leaf
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