RUGOSO APRICOT DESSERT

Recipes by season

RUGOSO APRICOT DESSERT

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Recipe components

ALMOND COCOA BISCUIT

MOIST VANILLA INSERT

FRESH APRICOT COMPOTE

RUGOSO RARE CHOCOLATE MOUSSE

DARK GLAZE