The Bamboo

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Melt cocoa butter.
Add the yellow food colouring into the melted cocoa butter using a hand blender.

Heat up whipping cream, mandarin orange puree, glucose, and orange zest to 70°C.
Pour into Belcolade Selection Blanc CT, emulsifying it with a hand blender until smooth.
Pipe the ganache into the chocolate shell when it reaches below 28°C.

Mix a little amount of whipping cream with matcha powder until no lumps and well combine; then mix with the rest of the whipping cream and bring it to a boil.
Pour it into Belcolade Selection Blanc CT, emulsifying it with a hand blender until smooth.
When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.
Pipe the ganache into the chocolate shell when it reaches below 28°C.

Temper the yellow and green cocoa butter until 30-31°C.
Using a spray gun, apply the cocoa butter to the bamboo design chocolate mould.
After the cocoa butter has crystallized, coat it with tempered Belcolade Selection Noir CT as a chocolate shell, leave it to crystallize for an hour.
Fill in the orange ganache at the bottom and matcha ganache at the top, then leave it to crystallize for 2-3 hours.
Lastly, close the mould with tempered Belcolade Selection Noir CT.
Demould after crystallization and store it at 16-18°C.

Complexity level:

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