pound citrus moist

• 1.Creaming to paddle Butter at room temperature with sugar,salt.
  2 Eggs should be gradually added to the mixture, Then melt the couverture,zest and incorporate it into the mixture.
  3.reddy to pipe each one 82g in mould.
  4.Heating on oven 160 °C for 12 to 15 minutes to bake.
  5.Cocoa pods will be add after the baking session to create the crust around.

jeju marmalade

• 1.In a pot pour diced Hallabong, sugar, pactin and Orange juice then slowly reduction.
  2.Removed from heat add to pepper and reserved in chiller.
  3.Use to until become thicker.

72% Dark chocolat Cremeux

• 
  1.In a pot heat up milk, gourmet cream.(about 65~70°C )
  2.add to liquid (step1) pour over Coverture,praline paste and gelatin use to sieve.
  3.gently stir and using blender to smooth.
  4.keep in store overnight in chiller before whpping.
  

cocoa tuile

• 1.In a pot bolling butter and glucose.
  2.first, whisk the sugar, pactin then into the step1 should be remove from heat.
  3.leave aside to cool then ready to spread on silpat before baking and shaping.

mongtage

• 6cm round shape mould / 12 piece
  
  1) In teflon tartlet mould start to pipe citrus moist then ready for baking at soft texture
  2) Cool aside then create a whole in middle by adding jeju marmalade then reserve in chiller
  3) Start to pipe the 72% cremeux at the middle to create an effect of volum then chilled it
  4) For cocoa tuile finish baking and shaping like a curve flower then keep in hermetic box
  5) Dispose the cocoa tuile on top the cover the pound with crash grue using mirror glazed