Tarta Cotillon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/5cd478a42eb449bd0b1e55e4291c35f4.jpg?itok=cnG_35tI)
Products
brownie sponge
ingredients | preparation |
---|---|
|
We put the butter with the salt and sugar in a blender with the blade. |
Tobado ganache
ingredients | preparation |
---|---|
|
Heat the cream with the invert sugar and pour over the melted couverture. |
Opal strawberry cream
ingredients | preparation |
---|---|
|
Dissolve the Iota-carrageenan with the sugar. |
whipped strawberry, vinegar and beetroot jelly
ingredients | preparation |
---|---|
|
Dissolve the sugar in the water and mix all the |
white chocolate and beetroot shavings
ingredients | preparation |
---|---|
|
Temper the chocolate and mix in the powdered beetroot. |
Maragda mousse
ingredients | preparation |
---|---|
|
Heat the strawberry purée and the sugar together. |
shiny cocoa coating
ingredients | preparation |
---|---|
|
Boil the water with the glucose and the sugar. |
assembly
Place the sponge in the inner mould. |