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...
- rok trajanja:
- 3 days
- Conservation:
- +4°C
Coconut Cremeux
Sastojci: Coconut Cremeux
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10.6 ozBoiron Coconut Puree
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3.2 ozmilk
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2.8 ozegg yolks
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1.4 ozsugar
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0.7 ozgelatin mass
Priprema: 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
Sastojci: Gold Chocolate Biscuit
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9.9 ozegg whites
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2.4 ozsugar
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2.8 ozegg yolks
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0.7 ozflour
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2.4 ozbutter
Priprema: 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
Sastojci: Exotic marmelade
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7.9 ozBoiron Mango Puree
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2.6 ozBoiron Passion Fruit Puree
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1.6 ozsugar
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0.1 ozpectin
Priprema: 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
Sastojci: Whipped Gold chocolate ganache
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4.7 oz3,25% full fat milk
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1.1 ozsugar
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0.1 ozVanilla pod
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12.9 ozCream 35 %
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0.6 ozNCB‐HDO3
Priprema: 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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