Diabolo

Flour-free chocolate biscuit

ingredientes preparo
  • 40g
    Cacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)
  • 10g
    manteiga

Melt.

  • 10g
    gemas de ovo

Add.

  • 40g
    claras de ovo
  • 15g
    açúcar refinado

Whip and add.

Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.

Extra-bitter chocolate mousse

ingredientes preparo
  • 95g
    leite
  • 30g
    gemas de ovo
  • 20g
    açúcar refinado

Make a creme anglaise.
Cook at 85°C.

  • 125g
    Cacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)

Pour previous mixture over.
Cool to 40°C.

  • 200g
    chantilly

Add and keep cool.

Mandarine jelly

ingredientes preparo
  • 200g
    purê de tangerina

Heat until 50°C

  • 35g
    açúcar refinado
  • 7g
    fécula de batata

Add. Bring to a boil.

  • 30g
    massa de gelatina

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.
 

Used products