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Makes 30 individual desserts
Recipe Step by Step
01
COCOA CRISP
100g Butter
100g Sugar
60g Flour
25g Cocoa powder
90g Hazelnut flour
4g Salt
30g Cocoa nibs
409g Total weight
Cream the butter and sugar and then add the remaining ingredients.
Form small balls on a baking sheet and bake for 10 minutes at 170°C.
Form small balls on a baking sheet and bake for 10 minutes at 170°C.
02
LIME GANACHE
140g Cream
300g Lime juice
380g MANJARI 64%
35g Invert sugar
855g Total weight
Heat the cream and lime juice, then pour over the chocolate and invert sugar.
Blend and chill for at least 24 hours.
Blend and chill for at least 24 hours.
03
ALMOND AND HAZELNUT PRALINE
500g Hazelnuts
500g Almonds
400g Sugar
3 pieces Dried vanilla beans
1400g Total weight
Make a dry caramel and stir in the toasted nuts.
Leave to cool, then break and finely grind into a paste.
Leave to cool, then break and finely grind into a paste.
04
TUILE OQO
As needed OQO 73%
Temper the OQO couverture.
Use a rolling pin to spread the couverture as thinly as possible between 2 guitar sheets, then immediately peel the guitar sheet off the top before it sets to create a vacuum molding effect.
Allow to set, then cut into irregular pieces.
Use a rolling pin to spread the couverture as thinly as possible between 2 guitar sheets, then immediately peel the guitar sheet off the top before it sets to create a vacuum molding effect.
Allow to set, then cut into irregular pieces.
Assembly and finishing
ASSEMBLY & FINISHING :
Lime segment
Cilantro sprout
Gold leaf
To assemble, alternate a piece of OQO tuile, lime ganache, praline, and a few pieces of the cocoa crisp.
Repeat the process for a second layer, finishing with a piece of OQO tuile.
Add a few dots of ganache, and pieces of the cocoa crisp on top of the tuile.
Finish with 1 lime segment, a few cilantro shoots, and gold leaf.