240g Orange Filling & Topping
30g Butter (1)
10g Corn Flour
30g Egg Yolks
180g Butter (2)
35g Gelatin Mass (5g Gelatin and
250g Whipped Cream
In a saucepan bring the Orange Filling & Topping and Butter (1) to a boil. Pour onto the corn flour, sugar and egg yolks. Bring to a boil and pour over the gelatin mass and Butter (2). Mix all together and let cool to 28°C. Fold in the whipped cream and use immediately.
100g El Pao 58% Dark Chocolate Couverture
Edible Golden or Silver Powder Cooling Spray Start off by tempering El Pao 58% Dark Chocolate Couverture. Using small polycarbonate sphere moulds, make the chocolate semi spheres. After it crystallized, put in the fridge for 20 minutes, demold and glue the two pieces together, creating a sphere. Brush the gold powder onto the chocolate spheres. Using a hot knife, cut a cross and then using a hot needle make holes at the end of each cross section.