Azur
Yuzu ganache–filled chocolates with a glossy glaze, decorated with red wine-hued glitter and transparent decorative pieces.
Ingredients
UHT liquid cream
560 g
yuzu lemon juice
85 g
lime zest (very finely chopped)
2 g
invert sugar
45 g
Caraque 58% cacao couverture (Valrhona)
260 g
Manjari 64% cacao couverture (Valrhona)
495 g
La Viette butter
165 g
Extra-Bitter 61% cacao couverture (Valrhona) (at point)
as needed
Candurin Red Wine powder
as needed
neutral Rhodoïd sheets (4 x 4 cm, pre-cut)
as needed
Instructions
1
MECHANICAL METHOD
Cover and boil the cream and invert sugar; add the lime zest and steep for about 20 minutes, then strain. Cover and heat the yuzu juice to 60°C. Chop the Caraque and Manjari chocolate. Place in a Stephan mixing bowl and vacuum (70 to 80 bar); draw in the boiling lemon infusion in two additions; then draw in the lime juice heated to 60°C in the same way. Emulsify for 1 minute between each operation. When the mixture temperature is between 40 and 45°C, gradually open the valve to prevent air backflow, then remove the lid. Add the cold butter, vacuum the Stephan mixing bowl again and mix for 2 minutes. Once the ganache reaches 35 to 38°C, immediately spread it flat.
2
MANUAL METHOD
Cover and boil the cream and invert sugar; add the lime zest and steep for about 20 minutes, then strain. Cover and heat the lime juice to 60°C. Chop the Caraque and Manjari chocolate. Melt at 45°C in a water bath or microwave in a plastic bowl. Pour the boiling mixture (about 90°C) and the hot lime juice over the melted chocolate, then stir gradually from the center outwards, expanding the motion to the edges as the mixture emulsifies like mayonnaise (be careful not to stir too vigorously to avoid incorporating air). When the mixture temperature is between 40 and 45°C, add the butter in small pieces and continue stirring in the same way until the butter is fully incorporated. When the ganache reaches 35 to 38°C, immediately spread it flat.
3
Spreading
Prepare a 12 mm high frame, placed on a 40 cm stainless steel plate covered with guitar paper. There is no need to secure the guitar paper to the plate. Pour the mixture into the frame, spread roughly with a spatula; smooth and level with a scraper. Crystallize at 4°C. Once the yuzu ganache is set, run a small knife around the frame, then store at 16°C.
4
Chabloning
Keep the body at 16°C throughout crystallization. Glaze the leaf side of the body with a very thin layer of tempered chocolate; let it crystallize, then turn it over onto baking paper, and glaze the other side with a very thin layer of tempered chocolate.
5
Cutting the yuzu ganache interiors
Cut the ganache into 30 x 15 mm rectangles using a cutting knife. Separate the fillings, placing them well-spaced on a stainless steel plate. This spacing allows for more even crystallization and easier handling during glazing. Store at 16°C.
6
MECHANICAL COATING
For optimal glazing quality, working principles must be respected and humidity (below 60%) and laboratory temperature (24-27°C work area, 16°C crystallization area) must be strictly controlled. Temper the lime ganache fillings to 24°C about 1 hour before glazing. Arrange the rectangles neatly and well-spaced on the conveyor belt. Before leaving the glazing conveyor, immediately after air-blowing, sprinkle with Candurin Red Wine powder using a teaspoon and place a centered Rhodoïd square on each chocolate; press with a tool of the same size. When leaving the glazing line at 16°C, collect the chocolates with paper and pull them onto an aluminum plate. Stack and crystallize for 24 hours. Then quickly remove the Rhodoïd squares.
7
MANUAL COATING
Temper the fillings to 24°C about 1 hour before glazing. Heat the tempered chocolate to the tempering point. Completely dip each chocolate into the tempered chocolate using a dipping fork, remove, tap on the edge of the bowl to remove excess, then place the chocolate on guitar paper. Immediately sprinkle with Candurin Red Wine powder using a teaspoon and place a centered Rhodoïd square on each piece; press with a tool of the same size. Crystallize on the guitar paper at 16°C for 24 hours. Once crystallization is complete, quickly remove the Rhodoïd squares.
