Tencha
I paired matcha with passion fruit and mango to evoke the sense of the somewhat acidic fruit flavour of cocoa pulp. The white chocolate ganache and shell bring the right sweetness, and evoke the colour contrast between cocoa pulp and the cocoa bean.
Recipe
Passion mango confit
| ingredients | preparation |
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Mix and heat to 40°C. |
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Mix and whisk into the puree. Boil. |
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Add to boiling mixture and keep it boiling. |
Boil for approx. 5 minutes to 65°Brix. |
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Stop boiling and add acid solution. |
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Pour into shallow pan and leave to cool. Mix gently by hand and pipe into |
Tencha white chocolate ganache
| ingredients | preparation |
|---|---|
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Mix and heat to 70°C. |
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Mix into a lumpless paste. Add to previous mixture. |
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Pour warm mixture over the chocolate and emulsify. |
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Pipe on top of confit when ganache is at 29°C. Allow to crystallise |
