Used Cacao Barry products
Fall / Winter
Opéra Café Crokine™
Level
level 2
Dosage
Recipe for a 40x60cm frame
Used Cacao Barry products
Recipe components
Brownie Inaya™
| Ingredients | Preparation |
|---|---|
| Mix |
| Melt together at 45°C |
Stir together the two minutes. | |
| Add |
Baket at 160° for 15/20 minutes. | |
Croustillant Café Crokine™
| Ingredients | Preparation |
|---|---|
| Melt at 30°C. |
Spread Croustillant Café Crokine™ on Inaya™ brownie. | |
Mousse Inaya™
| Ingredients | Preparation |
|---|---|
| Make a custard cooked at 85°C. |
| Strain and pour over |
| At 40°C add |
Place the mousse on Croustillant Inaya™ Café Crokine™ | |
Cocoa Glaze
| Ingredients | Preparation |
|---|---|
| Bring to 120°C |
| Boil together |
Mix the two mixtures and then boil again | |
| At 60°C, add |
Mix and refrigerate for 24 hours, use at 30°C. | |
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