sablé cocoa, salted caramel, yuzu and Ocumare

cocoa sablé

  • 540 g butter
  • 340 g icing sugar
  • 112 g raw almond powder
  • 9 g salt
  • 1 pod(s) Tahitian vanilla
  • 160 g eggs
  • 50 g Cocoa powder Selección 22
  • 900 g weak flour

Cream the butter, add the sieved icing sugar, powdered almond, salt, powdered vanilla and eggs.
Mix in the previously sieved weak flour and cocoa powder and mix gently, just enough to get a smooth mixture.
Wrap the mixture in film and store chilled for 2 hours before lining the mould.
Line the moulds and keep in the refrigerator. Bake at 160 ºC for 20 minutes.

salted butter caramel

  • 420 g sucrose
  • 84 g liquid glucose
  • 84 g salted butter
  • 420 g 35% fat liquid cream

Dry caramelise the sugar, mix in the glucose and the butter.
Pour in the boiling single cream and cook the mixture at 112 ºC.
Strain and cool.
When cold, pour onto the sablé.

chocolate and yuzu cream

  • 450 g 35% fat liquid cream
  • 100 g yuzu juice
  • 5 drop(s) yuzu essence oil
  • 50 g invert sugar
  • 450 g Ocumare
  • 120 g butter

Heat the cream with the invert sugar to 30 ºC. Remove from the burner and heat the yuzu to 30 ºC.
Heat the couverture to 45 ºC and make an emulsion with the cream and the yuzu.
Mix in the creamed butter, make an emulsion and use immediately, filling tart moulds.

cocoa cloud


Cook the sugar, mineral water and invert sugar to 110 ºC.
Mix the gelatine paste with the second invert sugar and beat until the volume triples.
Mix the cocoa powder with a spatula and pipe through a smooth funnel on a Silpat previously sprayed with demoulding agent.
After 3 hours make knots, which should be coated with a 50% mixture of starch and icing sugar.

yuzu agar

  • 100 g yuzu juice
  • 70 g mineral water
  • 3 drop(s) yuzu essence oil
  • 50 g sugar
  • 2 g agar
  • 14 g gelatin mass

Cook the yuzu juice, mineral water and sugar together, and when the mixture reaches 90 ºC add the boiling agar for a minute.
Add the gelatine paste, the yuzu essence oil and pour into silicon moulds. Store chilled.


Bake the sablé and when cold, coat with 50% cocoa butter dark chocolate couverture, apply salted caramel, chopped candied lemon and chill for 30 minutes.
Apply the chocolate and yuzu cream and chill.
Apply neutral shine and decorate with cocoa cloud and cubes of yuzu agar-agar