RUGOSO APRICOT DESSERT

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RUGOSO APRICOT DESSERT

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Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Steps
  1. ALMOND COCOA BISCUIT
  2. MOIST VANILLA INSERT
  3. FRESH APRICOT COMPOTE
  4. RUGOSO RARE CHOCOLATE MOUSSE
  5. DARK GLAZE

ALMOND COCOA BISCUIT

MOIST VANILLA INSERT

FRESH APRICOT COMPOTE

RUGOSO RARE CHOCOLATE MOUSSE

DARK GLAZE

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