Dark Chocolate And Orange Ganache, Orange Parfait And Cocoa Nib Tuille

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Great British Chefs
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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Ingredients for 4 servings

3.5g of gelatine

20 ml of milk

175 ml of orange purée

100 g of 65 % dark chocolate

5 ml of orange curacao

14 g of cacao butter

75 ml of milk

25 ml of UHT whipping cream

1 egg yolk

7 g of dextrose

125 g of 65 % dark chocolate

2.5g of cacao butter

1/2 tsp of xanthan gum

25 ml of orange curacao

2 egg yolks

47 g of sugar

17 ml of water

1.4g of gelatine

100 ml of whipping cream, whipped

133 ml of orange purée

400 g of oranges

75 g of caster sugar

50 ml of orange juice

5 g of caster sugar

1 g of agar agar

125 ml of orange juice, freshly squeezed

1 g of gelatine

sugar to taste

50 g of caster sugar

40 ml of glucose syrup

5 g of butter

40 g of grue nib

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