
Blackcurrant jelly
Ingredients | Preparation |
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| Mix the dry ingredients (sugar and locust bean gum). |
Cocoa crumble
Ingredients | Preparation |
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| Bring the butter up to room temperature and then mix with the dry ingredients. |
Chablonnage
Ingredients | Preparation |
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| Melt the chocolate couverture and the cocoa butter separately at 40-50°C. |
Coffee mousse / Milk chocolate
Ingredients | Preparation |
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| Mix the coffee, powdered egg whites, and dextrose, then mix with a Hand blender. |
Jellified blackcurrant cream
Ingredients | Preparation |
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| Bring the cream and sugar to a boil, add in the egg yolks. Cook the custard to 84°C. |
Vanilla flavoured chestnut vermicelli
Ingredients | Preparation |
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| Scrape the vanilla pod. Bring the cream to a boil with the vanilla beans, then let the mix infuse for 10 minutes. |
Lila chocolate
Ingredients | Preparation |
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| Melt the white chocolate at 45°C and then add the dyes. |
Crispy chocolate honeycumb
Heat the chocolate to a temperature of 35°C. |
Anti-humidity icing sugar
Sprinkle two tablespoons of cocoa crumble on the jelly and then freeze. |