Of course, it's no secret we love the combination of chocolate and orange but this creation includes the subtle fragrance of bay leaf which works beautifully together. Two chocolates, Chocovic's Nayarit (milk) and Tarakan (dark), are used in the production of this cake. Orange marmalade, and jelly provide relief and cut through the sweetness. A bay leaf fluid gel is inside along with a crunchy bay leaf sable base. The whole gâteaux is frozen before spraying and curled orange crisps are used for garnish along with chocolate decor and milk chocolate glasage. Gold leaf makes this creation really special, do you want Burch & Purchese to create something special just for you? Drop us a line and we will get straight back to you.
We appreciate the (careful) use of salt in the pastry kitchen, it balances flavour especially in very sweet confections. These chocolates are made with the highly recommended Murray River salt from Australia. A thick caramel is made, cooked to 145C, which gives a 'dropping' consistency. This is flavoured with the gorgeous pink crystals of salt and left to cool. We cast tempered Tarakan chocolate from chocovic, this is especially good for moulded chocolates as its high cocoa butter content gives high fluidity ensuring a thin mould. After the chocolate has crystallized we add the caramel and seal with more chocolate. Once turned out these chocolate are decorated with gold lustre and are ready for consumption. They have a great shelf life and are delicious as a petits four.
