125 gram Cream
8 gram Jasmine Green Tea
100 gram Embassy Oceanic Blend 65% Dark Chocolate
75 gram Embassy Azalea 34% Milk Chocolate
25 gram Butter
20 gram Cocoa Butter
20 gram Glucose
- Bring the cream just below boiling
- Add in jasmine green tea and infuse for 15 minutes.
- Sift the cream onto the melted chocolates, put the glucose, cocoa butter and soften butter.
- Emulsify with stick blender.
80 gram Fuilletine
60 gram Embassy Oceanic Blend 65% Dark Chocolate
5 gram Coconut Oil
- Mix fuilletine with tempered dark chocolate and coconut oil, and roll it into 2mm thickness