The Toucan
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/232adf327d8dc102aad49df30842ac62.jpg?itok=JH6fKhmG)
Sea Salt Caramel
ingredients | preparation |
---|---|
|
Hydrate gelatine in water. Caramelise sugar and deglaze with heated mixture of cream, glucose, salt and vanilla. |
Yuzu Ganache
ingredients | preparation |
---|---|
|
Melt chocolate and mix it together with sorbitol, glucose and yuzu powder in Thermomix. |
Yuzu-Sea Salt Crunch
ingredients | preparation |
---|---|
|
Melt chocolate and mix together with all other ingredients. |
Finishing and assembly
ingredients | preparation |
---|---|
|
Make chocolate shell with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa in 1829CW mould. |