COINTREAU®
NAMA CHOCO

Name: COINTREAU® NAMA CHOCO
Yield: 1 frame 20 x 20 cm and 1 cm high
Ingredients: 140 g 35% cream; 45 g invert sugar; 35 g glucose; 13 g butter; 200 g dark chocolate 65%; 20 g Cointreau® 54%; Q.S. cocoa powder

Chef :

Original creation by Junko Nishikori,
Head R & D, Nichifutsu Shoji., Ltd. Japan

Quantity :

Recipe for 1 frame 20 x 20 cm and 1 cm high

Download recipe

ganache

Ingredients

140 g 35% cream
45 g invert sugar
35 g glucose
13 g butter
200 g dark chocolate 65%
20 g Cointreau® 54%

Step

In a saucepan, bring the cream to the boil, adding the invert
sugar, glucose and butter. Pour over the chocolate and emulsify.
Add the Cointreau® and blend to perfect the emulsion.

Ingredients

Q.S. cocoa powder

Step

Pour into a 20 cm frame.
Allow to crystallize for 24 hours at 17°C.
Remove chocolate and cut to desired size, sprinkling with
cocoa powder.