将全蛋、蛋黄、柚子酱,及砂糖,加温至30度打发, 拌入融化的巧克力跟黄油, 蛋白,细砂糖打发至9成发,拌入以上最后再拌入面粉即可,
以上火200度下火190度烤12分钟。
mix and boil egg, yolk, grapefruit gel and sugar to 30℃, then stir them; add melt chocolate, butter, egg white and sugar evenly,whip allabove, finally mix with flour.
60×40×h1cm×1pcs

融化可可百利可可脂与可可百利焦糖脆脆拌匀备用
Melt cocoa butter and caramel crisp for reserve.

牛奶,总统淡奶油,香草条,砂糖,及蛋黄一起加温至85度过筛, 加入已泡好的吉利丁片拌匀, 最后再加入柚子酱拌匀, 降温至25度倒入直径3cm高2cm的硅胶膜 8 颗,及3 个直径14cm的慕斯圈厚度1cm放置冷冻备用。
Heat Milk, cream, vanilla pod, sugar and yolk to 85℃,and sift them; add in soaked gelatine and yuzu jam, stir all well; the next ,allow to cool to 25℃, pour the sauce to 8 diameter 3m,height 2cm sillicone molds, and 3 diameter 14cm,height 1cm mousse rings.allow them to cold for reserve.

牛奶煮开加入已泡好的吉利丁片拌匀, 再慢慢加入已融化的巧克力拌匀, 将上一步骤调整温度至35 度再拌入打发淡奶油。
Put gelatine into boiled milk and stir well, add melted chocolate slowly; then warm it till 35℃ while add whipped cream

细砂糖与50g的水煮成焦糖接着倒入100克的水及葡萄糖浆再将焦糖煮化, 接着依序加入炼奶,吉利丁,白巧克力,用均质机打匀放入冰箱24小时候使用。
boil sugar and water till caramel,and pour 100g water and glucose sypus to melt caramel again; then add condensed milk, gelatine,white chocolate in order. Stir above all evently.

将阿伦加牛奶巧克力慕斯灌入直径7cm的石头型硅胶膜7分满, 将冷冻好的柚子奶油布蕾放入, 再将巧克力慕斯填满放到冷冻备用。
柚香巧克力蛋糕压成直径7cm的圆抹上焦糖脆脆, 取出冷冻好的慕斯,将焦糖淋面融化调温至35度, 均匀的淋在慕斯上, 再放在蛋糕上做最后的装饰。
"put Alunga milk chocolate mousse in a diameter 7cm ""stone shape"" sillicone mold general-seventh full as base , next, put frozen yuzu brulee on it; then full fill the chocolate mousse on the top. Allow to cold.To make Yuzu chocolate cake to diameter 7cm round, put caramel crisp on it. Take out the frozen moussemelt caramel to 35℃, pour on the mousse evently,finally make decoration."