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made for 25 desserts
Recipe Step by Step
01
Blueberry & Spirulina Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
130g Blueberry juice
190g Blueberry purée
15g Spirulina
Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Add the spirulina. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.
02
Mango & Carrot Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
130g Carrot juice
190g Mango purée
Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.
03
Raspberry & Beetroot Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
190g Pure raspberry purée
130g Raw beetroot juice
Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.
04
Granny Smith Apple & Celery Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
130g Celery juice
190g Granny Smith apple purée
Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.
05
GUANAJA ABSOLU SPRAY
600 g ABSOLU CRISTAL NEUTRAL GLAZE
120 à 160 g GUANAJA 70%
60 g Water
Bring the Absolu Cristal to the boil in the water.
Slowly pour over the chocolate.
Mix and use at around 175°F (80°C).
Slowly pour over the chocolate.
Mix and use at around 175°F (80°C).
06
Crème Anglaise
160g Whipping cream
160g Milk
60g Egg yolks
30g Caster sugar
Bring the cream and milk to the boil and combine with the premixed egg yolk-sugar combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.
07
Guanaja Crémeux
360g Crème Anglaise
140g GUANAJA 70%
Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator, preferably overnight.
Assembly and finishing
Make the Guanaja crémeux and the various thins.
To make the base, rehydrate some coral mushrooms. Once you have dried them, spray them with a tempered dark chocolate spray-gun mixture. Leave to set. Finish off by rolling them in cocoa powder and brushing off any excess.
Make thin “twigs” of mixed chocolate. Set aside.Spread some Guanaja couverture over a sheet of confectionery dipping paper. Measure its thickness. Cut out disks with a diameter of 1.5cm. Leave to set.
Put four chocolate twigs on each base. Stick a disk of Guanaja couverture on the upper end of each twig.
Carefully pipe a teardrop shape of Guanaja crémeux onto the couverture disks. Cover each teardrop of Guanaja crémeux with a differently flavored thin.