橙子火花

190,7 g shortbread base QB 酥饼底

73,3 g caramelized hazelnuts焦糖榛子

Hazelnut and orange shortbread base QB :

41,7 g unsalted butter 无盐黄油 

46,3 g brown sugar (cassonade) 红糖

46,3 g raw hazelnut powder榛子粉

1,9 g fine salt 盐

53,2 g T55 flour T55面粉

1,4 g SICOLY® IQF orange zests 橙皮

Caramelized hazelnuts QB :

46,6 g blanched hazelnuts 榛子

19,4 g crystal sugar 糖

6,8 g water 水

0,6 g cocoa butter吕贝克可可脂

For the caramelized hazelnuts, cook to 118°C the water and sugar.

Pour onto the hot hazelnuts and mix together until golden brown.

Add the cocoa butter at the end of the cooking time.

制作方法：

对于焦糖榛子：

将水和糖煮至 118°C。倒在热榛子上，搅拌至金黄色。在烹饪时间结束时加入可可脂。

For the shortbread base, roast the hazelnut powder at 150°C for 15 minutes and leave to cool completely down before use.

Mix the SICOLY® orange zests with the flour and roasted hazelnut powder to obtain a smooth dough.

Grate onto a baking sheet and keep in the fridge (+4°C).

制作方法：

对于酥饼底：

将榛子粉在 150°C 下烘烤 15 分钟，然后完全冷却后再使用。将 SICOLY® 橙皮与面粉和烤榛子粉混合，以获得光滑的面团。

在烤盘上磨碎并保存在冰箱 （+4°C）

To finish, mix in a blender the caramelized hazelnuts and cold shortbread base.

Press gently into a baking ring. Bake at 150°C for 16 minutes

最后，在搅拌机中混合焦糖榛子和冷酥饼底。轻轻按入烤环。在 150°C 下烘烤 16 分钟

Intense dark chocolate mousse

黑巧克力慕斯

55,9 g 35% fat cream 淡奶油

55,9 g whole milk 牛奶

55,9 g egg yolks 蛋黄

30,9 g inverted sugar糖

93,8 g 70% dark chocolate吕贝克黑巧克力

39,9 g 100% cocoa paste 可可酱

267,6 g 35% fat cream奶油

Prepare a custard cream by cooking to 82°C the milk, cream, egg yolks and inverted sugar. Pour in several times over the dark chocolate and pieces of cocoa paste to emulsify well. When at 32°C, add the lightly whipped cream. Pour immediately into the heart-shaped mould.制作方法：将牛奶、奶油、蛋黄和倒糖煮至 82°C，准备奶油冻。在黑巧克力和可可酱上倒数次，使其充分乳化。在32°C时，加入淡奶油。立即倒入心形模具中。

Orange and balsamic vinegar compote

桔子意醋糖渍水果

225 g whole oranges 橙子

225 g SICOLY® 100% orange juice橙果茸

144 g crystal sugar糖

5,4 g NH pectin NH果胶

45 g crystal sugar 糖

36 g balsamic vinegar意醋

Blanch the whole oranges into boiling water for 1 hour. Cut into segments and cook slightly with the SICOLY® orange juice and sugar. Add the sugar and pectin mixed together. Bring to a boil and add the balsamic vinegar.

制作方法：将整个橙子放入沸水中焯 1 小时。切成小段，用 SICOLY® 橙汁和糖稍微煮熟。加入糖和果胶混合在一起。煮沸，加入香醋。

Orange and chocolate biscuit

桔子巧克力饼底

25 g unsalted butter 无盐黄油

10 g SICOLY® IQF orange zests 橙皮

12,5 g 85% dark chocolate 吕贝克黑巧克力

17,5 g starch icing sugar 淀粉糖

50 g egg yolks蛋黄

7,5 g T55 flour T55粉

2,5 g cocoa powder 可可粉

40 g egg whites 蛋清

15 g icing sugar糖粉

Mix the softened butter with the SICOLY® IQF zests, melted dark chocolate and icing sugar. Add the egg yolks progressively to mix well. Whip the egg whites with the caster sugar. Fold in the previous mix half of the egg whites. Add the dry ingredients and finish with the rest of the egg whites. Pour 1100 g of mix per 60x40 cm baking trays and bake at 175°C for 13 minutes.

制作方法：将软化的黄油与 SICOLY® IQF 果皮、融化的黑巧克力和糖粉混合。逐渐加入蛋黄，搅拌均匀。用细砂糖搅打蛋清。将一半的蛋清加入先前的混合物中。加入干配料，最后加入其余的蛋清。在 60x40 厘米的烤盘中倒入 1100 克混合物，并在 175°C 下烘烤 13 分钟。

Dark chocolate glazing

黑巧克力淋面

10 g water 水

20,1 g caster sugar 糖

20,1 g DE38 glucose 葡萄糖

13,4 g condensed milk 炼乳

9,4 g 1/6 gelatin mass鱼胶

22,1 g 60% dark chocolate吕贝克黑巧克力

1 g 100% cocoa paste可可酱

Gelatin mass 1/6 QB : 吉利丁

8 g water 水

1.3 g powdered gelatin 200 blooms吉利丁粉

Start by preparing the gelatin mass. Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation. Leave again to set before using. Bring the water and sugar to 103°C. Uncook with the condensed milk and the gelatin mass. Pour onto the chocolate, leave to melt and mix. Store in the fridge. Heat back before using.

制作方法：首先准备明胶块。用打蛋器将明胶粉混合在冷水中。静置 20 分钟，再次融化，不要沸腾，以防止蒸发。使用前再次静置。将水和糖和葡萄糖煮至103°C。再放入炼乳和明胶块。倒在巧克力上，融化并混合。存放在冰箱中。使用前加热。

Dark chocolate spraying sauce

黑巧克力喷砂

30 g cocoa butter 吕贝克可可脂

30 g 60% dark chocolate 吕贝克黑巧克力

Mix all the ingredients together. Storein a steam oven at 40°C before using in a spray

制作方法：将所有成分混合在一起。在喷雾使用之前，请存放在40°C 的烤箱中

Almond, hazelnut and orange thick praline

43,6 g crystal sugar 糖

34,9 g raw almonds 杏仁

34,9 g raw hazelnuts榛子仁

0,5 g fleur de sel 莺尾花

1,7 g SICOLY® IQF orange zests 橙皮

4,4g water水

Prepare a dry caramel. Add the hot roasted almonds and hazelnuts and the fleur de sel.

At the end of the cooking, add the SICOLY® IQF orange zests.

Leave to cool down completely before mixing. Store between 4 et 6°C. Add the water to thicken the praliné

制作方法：准备干焦糖。加入热烤杏仁和榛子以及鸢尾花。在烹饪结束时，加入 SICOLY® IQF 橙皮。

搅拌前待其完全冷却。储存在 4 至 6°C 之间。加入水使果仁糖变稠

ASSEMBLY AND FINISHES :

Press 22 g of reconstituted shortbread into a 9 cm heart-shaped ring and cook on a Silpat mat. Once cooked, add 7g of orange and balsamic vinegar compote on top and store in the fridge. Bake the chocolate biscuit. Once cooked, spread 300 g of thick praliné and pipe stripes of orange and balsamic vinegar compote (150 g) on top. Freeze and cut out with heart-shaped cookie cutters of 11 and 5 cm. Into a 13 cm heart-shaped mould, pour 35g of intense dark chocolate mousse and add the 11 cm insert in the middle. Repeat the same process for the 7 cm heart-shaped mould (15 g of mousse) and the 5 cm insert. Freeze. Place the 13 cm assembly onto the shortbread base and glaze immediately, creating a drop effect on the side. Spray the chocolate sauce on the 7 cm assembly to create a velvet effect. Place the velvet cake onto the glazed one. Pipe some orange compote around the base of the velvet cake. Prepare thin chocolate sticks and place all around the cake. Finish off with some gold leaves at the end of the sticks.

组装和整理：将 22 克重组酥饼压入 9 厘米的心形环中，然后在 Silpat 垫子上烹饪。煮熟后，在上面加入 7 克橙子和香醋蜜饯，然后存放在冰箱中。烘烤巧克力饼干。煮熟后，在上面铺上 300 克厚果仁糖和橙子和香醋蜜饯（150 克）的管条。冷冻并用 11 厘米和 5 厘米的心形饼干刀切开。放入 13 厘米的心形模具中，倒入 35 克浓郁的黑巧克力慕斯，并在中间加入 11 厘米的插入物。对 7 厘米的心形模具（15 克慕斯）和 5 厘米插入物重复相同的过程。冻结。将 13 厘米的组件放在酥饼底座上并立即上釉，在侧面产生掉落效果。将巧克力酱喷洒在 7 厘米的组件上，以产生天鹅绒效果。将天鹅绒蛋糕放在釉面蛋糕上。在天鹅绒蛋糕的底部周围撒上一些橙色蜜饯。准备薄巧克力棒，放在蛋糕周围。完成

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