4 Lotus Flowers
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/PATISSERIE_F2_France_VincentVallee_WCM_151030_9691_en.jpg)
Chocolate Speculoos 180 g/tray
ingredients | preparation |
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Mix together all ingredients and homogenise. |
Chocolate Biscuit 650 g/tray
ingredients | preparation |
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Melt together butter and cocoa mass at 50°C. |
Crunchy Chocolate Speculoos Praliné 25 g/piece
ingredients | preparation |
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Mix together chocolate speculoos and praliné. |
‘4 Flowers’ Compote 20 g/piece
ingredients | preparation |
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Mix together all Purees and vanilla. |
Passion Fruit Mango Diplomat Crème 30 g/piece
ingredients | preparation |
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Boil together all purees. Add vanilla and leave to infuse. |
Chocolate Ocoa™ 70% Diplomat
ingredients | preparation |
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Blanch together sugar, egg yolks and starch. |
Assembly
When cool, cut chocolate biscuit into desired shape and place into equally sized frame. |