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High profit
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No food waste
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Comfort Foods
If chocolate is your game this definitly for you! Combining White & Dark Chocolate from Cacao Barry for that extra chocolate overdose.If chocolate is your game this definitly for you! Combining White & Dark Chocolate from Cacao Barry for that extra chocolate overdose.If chocolate is your game this definitly for you! Combining White & Dark Chocolate from Cacao Barry for that extra choco...
- rok trajanja:
- 4 days
- Conservation:
- Refrigerator (3°C)
Containing: 6 Components
Chocolate Sweet Paste
Sastojci: Chocolate Sweet Paste
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125 gbutter
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80 gSifted Icing Sugar
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175 gflour
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30 gground almonds
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2 gsalt
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40 geggs
Priprema: Chocolate Sweet Paste
- Combine the butter, cut into cubes, with the sifted icing sugar, flour, cocoa powder, ground almonds, and salt.
- Add the eggs and let the mixture rest for 2 hours.
- Roll out the dough to a thickness of 3mm and bake the biscuits at 155°C for 15 minutes.
Tools
- Rolling pin
- Spatula(s)
- Baking Tray
- Oven
- Mixing bowls
- Sieve
Dark Chocolate Mousse
Sastojci: Dark Chocolate Mousse
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135 gmilk
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135 gcream
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135 gegg yolks
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30 ggelatine mass
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165 gMeringue Base
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225 gwhipped cream
Priprema: Dark Chocolate Mousse
- Make a cream anglaise by heating the milk, cream, and egg yolks to 85°C.
- Pour the anglaise over the dark chocolate and gelatin mass.
- Mix everything together well and cool it to 35°C before incorporating the meringue and whipped cream.
- Use the mixture immediately.
Tools
- Saucepan
- Thermometer
- Scale
- Spatula(s)
- Mixing bowls
- Induction
Cremeaux
Sastojci: Cremeaux
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313 gmilk
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78 gcream
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12 gegg yolks
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39 gsugar
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12 ggelatine mass
Priprema: Cremeaux
- Heat the cream and milk in a saucepan.
- In a separate bowl, mix the eggs and sugar, then cook the mixture until it reaches 85°C.
- Pour the cooked mixture over the gelatin mass and chocolate.
- Pour the mixture into a mold and refrigerate until it sets.
- Once set, transfer it to the blast freezer.
Tools
- Saucepan
- Thermometer
- Scale
- Spatula(s)
- Induction
- Mould
Chocolate Joconde
Sastojci: Chocolate Joconde
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560 geggs
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420 gground almonds
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160 gicing sugar
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400 gegg whites
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170 gsugar
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70 gflour
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110 gbutter
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80 ginvert sugar
Priprema: Chocolate Joconde
- Mix the eggs with the almonds and icing sugar, using a food processor if desired.
- In a separate bowl, beat the egg whites with sugar.
- Melt the butter and add a small amount of the initial batter to it, then set it aside to be incorporated later.
- Combine the two batters by adding the egg mixture to the whipped egg whites first.
- Carefully mix in the dry ingredients. Finally, add the melted butter mixture.
- Once everything is thoroughly mixed, spread the batter on trays and bake at 240°C.
- Set it aside.
Tools
- Microwave
- Spatula(s)
- Stand Mixer
- Baking Tray
- Oven
- Mixing bowls
Dark Chocolate Mirror Glaze
Sastojci: Dark Chocolate Mirror Glaze
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150 gwater
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300 gsugar
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300 gglucose
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200 gCondensed milk
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154 ggelatine mass
Priprema: Dark Chocolate Mirror Glaze
- In a saucepan, bring to the boil the water, sugar and glucose
- Pour over the sweetened condensed milk, gelatine mass and dark chocolate
- Mix with a 'Bamix' and stack in the refrigerator
- The following day, heat the glaze to 40°C and use at 30-35°C
Tools
- Saucepan
- Hand blender
- Spatula(s)
- Induction
Decoration
- Pipe tempered chocolate on parchment paper and dust with Cocoa powder before crystalising
Tools
- Microwave
- Piping Bag
- Mixing bowl (s)
- Spatula(s)
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