All chocolate indulgence
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/5991bb14b85edae1be4a7b72b90d9850.jpg?itok=Gz5Ktaej)
Coffee Nougatine
ingredients | preparation |
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Mix then bring to a boil |
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Add |
Divide between 2 Silpat sheets. |
Whisky Jelly
ingredients | preparation |
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Mix and soak |
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Heat |
Add the soaked gelatin. |
Chocolate sauce
ingredients | preparation |
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Mix then bring to a boil |
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Pour into a hand blender bowl |
Mix then pass through a chinois. |
Praliné biscuit
ingredients | preparation |
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Mix |
Mix completely to give strength. |
Gianduja ice cream
ingredients | preparation |
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Combine and mix |
Cook at 85°C. |
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Cook at 185°F/85°C. |
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Add |
Chill in an ice bath then refrigerate overnight. |
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Chill in an ice bath then refrigerate overnight. |
Alunga™ mousse
ingredients | preparation |
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Boil |
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Pour over then mix with |
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Add |
Mix with a hand blender. |
Zéphyr™ mousse
ingredients | preparation |
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|
Boil |
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Pour over then mix with |
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Add |
Mix with a hand blender. |