Amazing combination of exotic fruits and whipped Gold chocolate ganache, served in a glass, is a perfect solution for hot summer days.Amazing combination of exotic fruits and whipped Gold chocolate ganache, served in a glass, is a perfect solution for hot summer days.Amazing combination of exotic fruits and whipped Gold chocolate ganache, served in a glass, is a perfect solution for ho...
- Shelf life:
- 3 days
- Conservation:
- +4°C
Coconut Cremeux
Ingredients: Coconut Cremeux
-
300 gBoiron Coconut Puree
-
90 gmilk
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80 gegg yolks
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40 gsugar
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20 ggelatin mass
Preparation: Coconut Cremeux
1. Make an Anglais sauce with the coconut fruit puree, milk, egg yolk and sugar.
2. Pour over the chocolate, the gelatine.
3. Mix well using a hand blender.
4. Put into the cups and put it in the fridge until totaly set.
Gold Chocolate Biscuit
Ingredients: Gold Chocolate Biscuit
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280 gegg whites
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67 gsugar
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80 gegg yolks
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20 gflour
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67 gbutter
Preparation: Gold Chocolate Biscuit
1. Make a French Meringue with egg whites and sugar.
2. Melt at 45°C the Gold Chocolate with the butter.
3. Add the egg yolks to the chocolate.
4. Incorporate the meringue with the flour into the first batter.
5. Spread in a silpat.
6. Bake in the oven at 175°C for 7 to 8 minutes.
Exotic marmelade
Ingredients: Exotic marmelade
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225 gBoiron Mango Puree
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75 gBoiron Passion Fruit Puree
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45 gsugar
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4 gpectin
Preparation: Exotic marmelade
1. Heat the fruit purees at 40-45°C.
2. Mix the pectine with the sugar and add to the fruit puree.
3. Bring to a boil for 2-3 minutes.
Whipped Gold chocolate ganache
Ingredients: Whipped Gold chocolate ganache
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134 g3,25% full fat milk
-
30 gsugar
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2 gVanilla pod
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365 gCream 35 %
-
18 gNCB‐HDO3
Preparation: Whipped Gold chocolate ganache
1. Heat the milk and vanilla at 85°C.
2. Make a dry caramel with sugar and add warm milk.
3. Pour over the Gold chocolate and Cocoa butter. Mix well using a blender.
4. Add the cold cream (4°C) and mix.
5. Place the batter in the fridge for 12 hours.
6. Whisk until you get the desired texture.
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