Diabolo

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.

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.

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.

Receita