-
Good to go
-
Good for freezing
Enjoy this recipe made with rich cocoa content paired with a hint of a citrus surprise!Enjoy this recipe made with rich cocoa content paired with a hint of a citrus surprise!
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 5 Components
Biscuit St Domingue
Ingredients: Biscuit St Domingue
-
245 gWhole almonds
-
200 gCastor Sugar
-
365 gWhole egg
-
100 gButter
-
80 gEgg whites
-
50 gsugar
Preparation: Biscuit St Domingue
- In the Robot Coupe, place the almonds and sugar, and mix.
- Add the eggs slowly and mix for 10 minutes.
- Add the softened butter and the melted chocolate.
- Whip the egg whites with the sugar and combine everything together.
- Bake at 175°C for 20 minutes.
Banana & Passion Fruit Insert
Ingredients: Banana & Passion Fruit Insert
-
500 gBanana purée
-
60 gPassion Fruit Puree
-
30 gsugar
-
4 gGelatin powder 200 bloom
-
24 gwater
Preparation: Banana & Passion Fruit Insert
- Combine the purees together with the sugar and bring to a boil.
- Then, add the gelatin mixture.
St Domingue 70% Chocolate Mousse
Ingredients: St Domingue 70% Chocolate Mousse
-
320 gmilk
-
12 ggelatin powder
-
72 gwater
-
700 gCream 35%
Preparation: St Domingue 70% Chocolate Mousse
- Combine the gelatin and water.
- Warm up the milk, then add the gelatin mixture.
- Pour it on top of the melted chocolate and create an emulsion.
- Allow it to cool down to 40°C, then fold in the cream.
Passion Banana Jelly
Ingredients: Passion Banana Jelly
-
300 gPassion Fruit Puree
-
15 gBanana purée
-
3 gagar agar
-
31 gsugar
-
3 gGelatin
-
18 gwater
Preparation: Passion Banana Jelly
- Combine the gelatin and water.
- Mix the agar agar and sugar.
- Warm up the purees to 40°C.
- Add the sugar-agar mixture and bring it to a boil for 1 minute.
St Domingue 70% glacage miroir
Ingredients: St Domingue 70% glacage miroir
-
150 gwater
-
300 gsugar
-
300 gGlucose
-
200 gCondensed milk
-
20 gGelatin powder 200 bloom
-
120 gwater
Preparation: St Domingue 70% glacage miroir
- Combine the gelatin and water.
- Cook the water, sugar, and glucose until it reaches 103°C.
- Then, add the condensed milk and the chocolate.
- Mix everything together and let it rest overnight.
- Melt the mixture at 40°C, mix well, and use it when it reaches a temperature of 30-35°C.
![](/themes/custom/cacom/assets/img/content/banners/banner-background-2.jpg)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments