- Breton chocolate base
- 75 unsalted butter
- 65 brown sugar
- 30 egg yolk
- 35 grounded almonds
- 90 plain flour
- 9g baking powder
- 30 Manjari paste
- 3 Fleur de sel
- Bergamot caramel
- 110 Bergamot juice
- 230 whipping cream
- 250 sugar
- 240 butter
- 1 vanilla pod
- Manjari/earl grey Chantilly cream
- 135 Manjari chocolate
- 330 Whipping cream (35% fat)
- 22 earl grey tea
- Bergamot glaze
- 100 g absolu crystal
- 40 bergamot juice
- 20 water
Harmony
Ingredients
Method
Breton chocolate base
Blend all ingredients in the thermomix speed 3 for 55 sec. Roll out between 2 plastic sheet (2mm thickness). Place in the fridge . When cold, cut to shape and bake for 12 minutes at 165°c.
Bergamot caramel
the cream and vanilla to the boil .
Dry caramelise the sugar until golden caramel and add the hot cream/juice.
Cook the caramel until 108°c.
Cool down to 60°c blend with the butter.
Place in the fridge for 2h.
Manjari/earl grey Chantilly cream
Bring the cream to the boil add the tea and infuse 5 minutes. Sieve and make weight to 300gram with whipping cream (if needed). add the chocolate and blend using a hand blender. Store in the fridge for 12-24h.
Whip when needed.
Bergamot glaze
Bring all ingredients to the boil.
Cool down and use as a garnish piped onto the chocolate disc.
Make Thin Chocolate disc by spreading tempered Manjari Chocolate between 2 plastic sheet.
Pipe Bergamot caramel onto the Breton Chocolate base, add chocolate disc and pipe the Manjari cream. Place another chocolate disc and
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