Tesko
Makes : 10
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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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4.4 ozbutter
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2.8 ozSifted Icing Sugar
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6.2 ozflour
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1.1 ozground almonds
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0.1 ozsalt
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1.4 ozeggs
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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4.8 ozmilk
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4.8 ozcream
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4.8 ozegg yolks
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1.1 ozgelatine mass
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5.8 ozMeringue Base
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7.9 ozwhipped 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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11.0 ozmilk
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2.8 ozcream
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0.4 ozegg yolks
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1.4 ozsugar
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0.4 ozgelatine 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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1.2 lbeggs
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0.9 lbground almonds
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5.6 ozicing sugar
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14.1 ozegg whites
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6.0 ozsugar
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2.5 ozflour
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3.9 ozbutter
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2.8 ozinvert 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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5.3 ozwater
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10.6 ozsugar
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10.6 ozglucose
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7.1 ozCondensed milk
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5.4 ozgelatine 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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