Celebrate Chinese New Year with a burst of the flavor combination we all love: orange and hazelnut.
RECIPE INSTRUCTIONS
1. orange coulis
Ingredients:
20g
Sugar
2g
Pectin
196g
Orange puree
40g
Glucose
0.3g
Citric acid
Preparation:
- Mix sugar and pectin in a bowl - Heat the orange puree and glucose in a saucepan, then put in the sugar and pectin mixture. Cook on medium heat while stirring until it reaches 102 °C - Add citric acid into the saucepan and mix well
- Add hazelnut paste to the tempered chocolate and mix well
3. firecrackers
Preparation:
- Prepare a sheet of plastic and tape part of the plastic to give a line effect. - Spray the plastic with red colored cocoa butter. - Open the tape, then brush the covered part with gold luster dust and spray it with yellow colored cocoa butter and let it dry. Afterward, spray it again with white colored cocoa butter and let it dry. - Spread dark chocolate on top of the plastic sheet. When it is half set, put the plastic on top of silicone paper and roll it around a small pipe. - Put it in the refrigerator for 5-10 minutes. Slowly uncover the plastic sheet to get the chocolate cylinder. - To close off the chocolate cylinder, prepare another sheet of plastic. Spray it with red colored cocoa butter and let it dry. Then spray it with white colored cocoa butter and let it dry. - Spread dark chocolate on top of the plastic sheet. Then put the chocolate cylinder on top of the plastic sheet and let it set. - Put it in the refrigerator for 5-10 minutes. Slowly uncover the plastic sheet.
4. assembly
Preparation:
- Pipe in the hazelnut ganache into the chocolate cylinder, then pipe in the orange coulis. - Put it in the refrigerator for 5-10 minutes. - Repeat the same process to close off the chocolate cylinder.
