Kalamansi, white chocolate and tea

Recipe for Thirty items

sicoly recipe Kalamansi, white chocolate and tea
Sicoly chef recipe idea Quentin BAILLY

Recipe idea

Quentin BAILLY chocolate shop - Lille ( FRANCE)​



Frozen kalamansi juice
Orange grated zests

Gluten-free shortbread

ingredients :

  • 560.6 g Unsalted butter
  • 479.6 g Coconut flour
  • 239.8 g Potato starch
  • 359.7 g Crystal sugar
  • 27 g Egg yolks
  • 36 g Whole eggs
  • 1.8 g Vanilla extract (400 gr/L)

process :

Knead the softened butter with the coconut flour and potato starch. When the butter has completely disappeared, add the crystal sugar.
Add the eggs and the yolks with the vanilla.Store in the fridge before rolling out the dough.

Bake on a silpain® mat at 150°C for 12 minutes with open key.

Kalamansi emulsion

ingredients :

  • 1392.8 g Still water
  • 417.8 g Sicoly® calamansi juice
  • 181.1 g Crystal sugar
  • 8.4 g Soy lecitin

process :

Mix the water together with SICOLY® kalamansi juice. Add the sugar and then the soy lecithin.
Emulsify with a bamix mixer in a saucepan.

White chocolate espuma (foam)

ingredients :

  • 672.6 g Whole milk
  • 40.4 g Glucose DE 38
  • 1170.4 g Zéphyr white chocolate
  • 40.4 g Cocoa butter
  • 1076.2 g Cream 35%

process :

Heath the milk and glucose to a maximum of 60°C. Pour over the melted couverture chocolate and cocoa butter. Emulsify and then mix. Add the cream while still mixing.

Leave to set overnight in the fridge. Place in a siphon with a gas capsule.

White jasmine tea infusion

for tea sorbet

ingredients :

  • 1448.6 g Water
  • 14.5 g Jasmin white tea infusion

process :

For the tea infusion, drown the tea into water.
Contact cover with cling film and leave to infuse for 24 hours.

White jasmine tea sorbet

ingredients :

  • 1463.1 g Jasmin white tea infusion
  • 146.3 g Invert sugar
  • 365.8 g Crystal sugar
  • 10.2 g 65S stabilizer
  • 14.6 g Lemon juice

process :

Heat the white tea infusion with the inverted sugar to 30°C and add half the quantity of crystal sugar. Reaching 45°C, add the rest of the sugar and the stabilizer. Bring to a boil and then cool down rapidly to 4°C.

Leave to mature for at least 4 hours.
Mix and churn.

Gelatin mass

for orange and kalamansi jelly

ingredients :

  • 58.2 g Water
  • 9.7 g Powdered gelatin 200 bloom

process :

Mix the powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.

Leave again to set before using.

Orange and kalamansi jelly

ingredients :

  • 921.7 g Fresh orange juice
  • 48.5 g Sicoly® calamansi juice
  • 145.5 g Brown sugar (cassonade)
  • 97 g Crystal sugar
  • 9.7 g Agar agar
  • 67.9 g Gelatin mass 1/6

process :

Heat the SICOLY® kalamansi juice and orange juice together. Add the sugar and agar-agar mixed together and bring to a boil.
Pour into a 60x40 cm silicon tray with 1 cm border. Leave to cool down before cutting.

Cover with cling film for the jelly not to dry out.

Orange salt

ingredients :

  • 50 g Sicoly® orange zest vermicelli

process :

Spread the zests onto sheets and bake in a steam oven or in a dryer for 48 hours.
Mix to obtain a fine powder.



ingredients :

  • 666.7 g Crystal sugar
  • 533.3 g Still water

process :

Bring the ingredients to a boil and store in the fridge.

Assembly & finishes

Place the gluten-free shortbread, previously coated with cocoa butter, on the bottom of a deep plate. Place the semi-candied orange segments , with 30°B syrup and SICOLY® kalamansi juice, on top of the shortbread.

Add a quenelle of white tea sorbet and cover with white chocolate espuma foam.
Place the kalamansi emulsion around the white chocolate foam.

Finish by placing an orange jelly mix on top of the espuma foam.
Sprinkle with orange salt.