Yuzu Nougat

WEIGHT PER PIECE AND ASSEMBLY

80 g Sao Palme milk couverture 36% Felchlin
90 g Yuzu pâte de fruit
90 g Yuzu ganache
85 g Yuzu crispy praline 

Clean the thermoformed molds with lint-free cotton and rubbing alcohol. Set them aside upside down on trays lined with parchment paper.
Melt the milk chocolate coating in the microwave at 45°C and temper it to 28°C. Fill the molds to the brim, tap gently to release air, invert to remove the coating, wipe off excess with a spatula, and place upside down on parchment paper. Let set.
Prepare the yuzu paste, cut, and set aside covered with plastic wrap.
Prepare the yuzu truffle and pipe it into the lined molds. Add the yuzu paste and press until a little truffle protrudes from the sides.
Temper the praline to 29 °C and pipe it over the yuzu paste, stopping about 2 mm from the edge of the mold. Set in the refrigerator at 4 °C for 10 minutes.
Temper the milk chocolate coating and cover the nougats, scraping the edges of the molds well so no excess remains. Set.
Unmold and, if there is any excess, remove it with a small knife. Place on trays lined with parchment paper and put in the freezer so they are coated with velvet (CAUTION: they cannot stay in the freezer for more than 5 minutes).
Temper the yellow paint to 30°C and spray the nougats. Temper the green paint to 30°C as well and paint the top and right edges.
(IMPORTANT: Work at a room temperature of 20–22°C for optimal results.)

60-day expiration date.

YUZU FRUIT PASTE

18 g Sugar
6 gSosa Slow Set Yellow Pectin
199 g Sugar
31 g DE 38 Powdered Glucose
148 gRavifruit 10% Williams Pear Puree
88 gRavifruit 10% Yuzu Puree

Mix the first batch of sugar with the pectin and the second batch with the glucose. Heat the pear and yuzu purées to 50°C in a saucepan and slowly sprinkle in the sugar-pectin mixture while stirring constantly.
Bring to a boil and add the sugar-glucose mixture in three batches, stirring constantly. Cook until it reaches 72° Brix and spread onto Silpat mats using 5 mm-thick guides.
Cool, cut, and use.

YUZU TRUFFLE

146 g Sao Palme 36% milk chocolate Felchlin
141 g Sao Palme 60% dark chocolate Felchlin
14 g Fructose
26 g Crystallized sorbitol
30 g DE 38 glucose powder
9 g Yuzu powder
47 g Water
42 g 10% yuzu puréeRavifruit
35 g 82% butterElle&Vire 

Melt the chocolate coatings in the microwave at 45°C.
Mix the fructose, sorbitol, glucose, and yuzu powder.
Heat the water and yuzu juice to 30°C in a saucepan and slowly sprinkle in the powder mixture while stirring with a whisk. Stir until completely dissolved.
Gradually add to the toppings, emulsifying vigorously with a blender.
Melt the anhydrous butter to 45 °C in the microwave and add to the previous mixture. Emulsify well.
Cool to 30 °C and portion out.

CRUNCHY YUZU PRALINE

52 g Sao Palme 36% milk chocolate coatingby Felchlin
50 gFelchlin cocoa butter
25 g coconut oil
335 gFelchlin crunchy almond and hazelnut praline

Melt the chocolate coating, cocoa butter, and oil in the microwave at 45°C.
Add to the praline, mix, and temper to 22–23°C.
Shape and glaze.

YELLOW AND GREEN PAINT

450 gFelchlin cocoa butter
50 gSosa yellow fat-soluble powdered food coloring

Melt the cocoa butter to 45°C in the microwave.
Add the food coloring, mixing with a hand blender.
Temper to 29°C and use.