- A recipe by Tom COLL
Ingrédients
Cream – 125 g
Frozen puree without added sugar Blood orange – 100 g
Orange blossom water – 25 g
Hukambi chocolate (or substitute) – 360 g
Trimoline (inverted sugar) – 45 g
Butter – 25 g
Melt the chocolate at 40°C.
Heat the cream, trimoline, and purée to 60°C, then pour over the chocolate.
Add the orange blossom water and butter. Mix until smooth.
Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.
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