
Used Cacao Barry products
Fall / Winter
Montmorency Cherry and Inaya™ Chocolate Verrine

Level
level 2
Used Cacao Barry products
Recipe components
Alunga™ Milk Chocolate Mousse
Ingredients | Preparation |
---|---|
| Boil |
| Pour on |
Cook to 83°C. | |
| Add |
Cool down. | |
| Melt |
| Whip |
Incorporate the cream with the chocolate and the pate à bombe. |
Montmorency Cherry Marmelade
Ingredients | Preparation |
---|---|
| Cook |
| Mix |
Add to the cooked cherries mixture. | |
| Bring to a roaring boil and add off the heat |
Pipe on top of the mousse once it has crystallised. |
Chocolate Streusel
Ingredients | Preparation |
---|---|
Melt | |
| Mix with |
until consistency of a streusel |
Vanilla emulsion
Ingredients | Preparation |
---|---|
| Mix and keep cold |
Blend with a cutter for 10 minutes. |
Assembly
Pipe the mousse in the verrine. |