The Bamboo

Ingredients

Working Method

Green Cocoa Butter
  • Melt cocoa butter.
  • Add the green food colouring into the melted cocoa butter using a hand blender.

Yellow Cocoa Butter
  • Melt cocoa butter.
  • Add the yellow food colouring into the melted cocoa butter using a hand blender.

Orange Ganache
  • 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.

Matcha Ganache
  • 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.

Finishing
  • 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. 

About this recipe

Complexity level: