Heart marble
Inspirations:
The moment of pure luxury is in my opinion linked with a plated dessert. All the elements which make up my dessert are precise in their compositions, temperatures, textures, flavor and qualities. The tasting will also be a moment of pure precision, because the harmony of the dessert will degrade over time so the luxury is to be able to enjoy it at the right time. Dark Gianduja gives a sublime taste, just like the freshness of the mango and the crunchy marble pieces.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/dd334aaad5d65b35d811ccd84a04844f.jpeg?itok=hYMvER8T)
Vanilla cake
ingredients | preparation |
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Whisk the egg yolks, sugar and cream for 7-8 min. |
Chocolate cake
ingredients | preparation |
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Whisk the egg yolks,sugar and cream for 7-8 min. |
Crémeux Gianduja
ingredients | preparation |
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Warm milk and yolks to 85°C. |
Zéphyr™ glaze
ingredients | preparation |
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Warm water, sugar, glucose to 102°C. |
Mangot sorbet
ingredients | preparation |
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Boil sugar, glucose, dextrose, water, and stabilizer. |
Sugar décor
ingredients | preparation |
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Warm water, sugar, glucose and cream tartar to 160°C. |
Assembly
Stick the sugar décor to the plate using glucose. |