
Used Cacao Barry products
Fall / Winter
Alunga™ plated dessert

Level
level 1
Dosage
Recipe for approximately six 14 x 14 cm desserts
Used Cacao Barry products
Recipe components
Light Hazelnut Biscuit
Ingredients | Preparation |
---|---|
| Whisk cold |
| Add |
| Whisk |
Add the beaten egg whites to the first mixture. |
Alunga™ ganache
Ingredients | Preparation |
---|---|
| Bring to boil |
| Pour over |
Mix the cream with the 41% Alunga™ milk chocolate couverture. |
Alunga™ Mousse
Ingredients | Preparation |
---|---|
| Bring to a boil |
| Pour over |
| At 95°F/35°C, add |
Alunga™ glaze
Ingredients | Preparation |
---|---|
| Cook at 217.4°F/103°C |
| Pour over |
| Add |
| Add |
Mix and place in the refrigerator for 24h. |