Flour-free chocolate biscuit

Zutaten: Flour-free chocolate biscuit

  • 40 g
    Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)
  • 10 g
    Butter

Zubereitung: Flour-free chocolate biscuit

Melt.

Zutaten: Flour-free chocolate biscuit

  • 10 g
    Eigelb

Zubereitung: Flour-free chocolate biscuit

Add.

Zutaten: Flour-free chocolate biscuit

  • 40 g
    Eiweiß
  • 15 g
    Streuzucker

Zubereitung: Flour-free chocolate biscuit

Whip and add.

Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.

Extra-bitter chocolate mousse

Zutaten: Extra-bitter chocolate mousse

  • 95 g
    Milch
  • 30 g
    Eigelb
  • 20 g
    Streuzucker

Zubereitung: Extra-bitter chocolate mousse

Make a creme anglaise.
Cook at 85°C.

Zutaten: Extra-bitter chocolate mousse

  • 125 g
    Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)

Zubereitung: Extra-bitter chocolate mousse

Pour previous mixture over.
Cool to 40°C.

Zutaten: Extra-bitter chocolate mousse

  • 200 g
    Schlagsahne

Zubereitung: Extra-bitter chocolate mousse

Add and keep cool.

Mandarine jelly

Zutaten: Mandarine jelly

  • 200 g
    Mandarinenpüree

Zubereitung: Mandarine jelly

Heat until 50°C

Zutaten: Mandarine jelly

  • 35 g
    Streuzucker
  • 7 g
    Kartoffelstärke

Zubereitung: Mandarine jelly

Add. Bring to a boil.

Zutaten: Mandarine jelly

  • 30 g
    Gelatinemasse

Zubereitung: Mandarine jelly

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.
 

Used products

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