The Toucan | Caprimo
Discover the unique flavors of The Toucan recipe, combining sea salt caramel, yuzu ganache, and a crunchy yuzu-sea salt treat from Barry Callebaut.
Ingredients
- 137 g sugar
- 75 g 35% cream
- 12 g glucose
- 53 g butter
- 2 g sea salt
- 2 g Madagascar vanilla
- 20 g CHD-S65INAY Hydrate gelatine in water.
- 65 g 35% cream
- 25 g butter
- 19 g sorbitol powder
- 25 g yuzu puree
- 22 g powdered glucose
- 40 g yuzu juice
- 40 g CHD-Q65MADINOP
- 166 g CHM-Q41ALUN
- 67 g CHW-N34ZEPH
- 5 g oil
- 10 g yuzu puree
- 10 g BIG-PF-1BO
- 10 g amaranth
- 0.4 g sea salt
- 0.4 g sansho powder
- 5 g Pop Rocks
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