Butterfly pea custard
| 926 gr | Heavy cream 40% fat |
| 20 gr | Butterfly pea flower (dehydrated) |
| 108 gr | Egg yolks |
| 150 gr | Granulated sugar |
| 10 gr | Vanilla paste |
Growers choice 71% dark chocolate ganache
| 230 gr | Dark Chocolate Growers Choice 71% |
| 230 gr | Heavy cream 40% fat |
| 25 gr | White rum |
| 10 gr | Vanilla paste |
| 25 gr | Glucose syrup |
Copoazu and peanut butter cream
| 150 gr | Creamy peanut butter |
| 75 gr | Dulce de leche |
| 75 gr | Copoazu pulp |
| 50 gr | Glucose syrup |
| 13 gr | Yuzu juice |
| 90 gr | Hot water |
House made hazelnut syrup
| 40 gr | República del Cacao Pure Cocoa Powder |
| 400 gr | Hazelnut praliné paste 60% |
| 73 gr | Canola oil |
| 73 gr | Granulated sugar |
| 5 gr | Tonka Beans (grated) |
| 125 gr | Cacao liquor (alcohol) |
| 3 gr | Kosher Salt |
| 125 gr | Filtered water |
| 25 gr | Glucose syrup |
Butterfly pea custard
Heat the heavy cream until it reaches 75°C / 167°F degrees. Add the flowers and let it rest in the cooler for 24 hours. Sift by pressing on the flowers to extract all its color. In a bowl beat the egg yolks with the sugar and the vanilla paste. Reheat the Butterfly pea extract untill boiling temperature and add to the beaten eggs mix, put it into medium heat and cook for about 5 minutes. Sieve and reserve in the cooler.
Growers choice 71% dark chocolate ganache
Put the heavy cream, the white rum, vanilla paste and glucose syrup in a pot to medium heat until it reaches a boil. Then, add the 71% Dark Chocolate and use a hand blender to emulsify the mix. Reserve in the cooler.
Copoazu and peanut butter cream
Mix the glucose syrup with the hot water. Put all the ingredients into a “Vitamix” and blend at maximum speed until you get a nice and smooth texture. Put the mix in a squeeze bottle. Keep in the cooler.
House made hazelnut syrup
Put all the ingredients into a “Vitamix” and blend at maximum speed for about 5 minutes or untill you get a nice silky texture. Reserve at room temperature. Put it in a squeeze bottle.
SÍGUENOS EN INSTAGRAM
