The Toucan

Recipe

Created by

Marijn Coertjens - Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Sea Salt Caramel

ingredients	preparation
137g sugar 75g 35% cream 12g glucose 53g butter 2g sea salt 1/4beans(s) Madagascar vanilla 2g water 20g CHD-S65INAY	Hydrate gelatine in water. Caramelise sugar and deglaze with heated mixture of cream, glucose, salt and vanilla. Mix in gelatine and leave to cool to 50°C. Mix in butter and melted chocolate, and homogenise.

Yuzu Ganache

ingredients	preparation
65g 35% cream 25g butter 19g sorbitol powder 25g yuzu puree 22g powdered glucose 40g yuzu juice 40g CHD-Q65MADINOP 166g CHM-Q41ALUN	Melt chocolate and mix it together with sorbitol, glucose and yuzu powder in Thermomix. Mix and heat cream and butter, and pour over chocolate mixture. Add heated yuzu juice and mix into homogeneous ganache.

Yuzu-Sea Salt Crunch

ingredients	preparation
67g CHW-N34ZEPH 5g oil 10g yuzu puree 10g BIG-PF-1BO 10g amaranth 0.4g sea salt 0.4g sansho powder 5g Pop Rocks	Melt chocolate and mix together with all other ingredients. Roll out until 2 mm thick and cut out shape of the crunch.

Finishing and assembly

ingredients	preparation
Q.S. CHD-P64EBPU	Make chocolate shell with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa in 1829CW mould. Fill one side of mould (3 mm from edge) with salted caramel and place crunch on top. Fill other side of mould with ganache and leave to set. Stick mould together and leave to crystallise.

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