Enthält:4 Komponenten
Flour-free chocolate biscuit
Zutaten: Flour-free chocolate biscuit
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1.4 ozCacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)
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0.4 ozButter
Zubereitung: Flour-free chocolate biscuit
Melt.
Zutaten: Flour-free chocolate biscuit
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0.4 ozEigelb
Zubereitung: Flour-free chocolate biscuit
Add.
Zutaten: Flour-free chocolate biscuit
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1.4 ozEiweiß
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0.5 ozStreuzucker
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
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3.4 ozMilch
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1.1 ozEigelb
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0.7 ozStreuzucker
Zubereitung: Extra-bitter chocolate mousse
Make a creme anglaise.
Cook at 85°C.
Zutaten: Extra-bitter chocolate mousse
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4.4 ozCacao 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
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7.1 ozSchlagsahne
Zubereitung: Extra-bitter chocolate mousse
Add and keep cool.
Mandarine jelly
Zutaten: Mandarine jelly
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7.1 ozMandarinenpüree
Zubereitung: Mandarine jelly
Heat until 50°C
Zutaten: Mandarine jelly
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1.2 ozStreuzucker
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0.2 ozKartoffelstärke
Zubereitung: Mandarine jelly
Add. Bring to a boil.
Zutaten: Mandarine jelly
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1.1 ozGelatinemasse
Zubereitung: Mandarine jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
Used products
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