Alunga™ plated dessert

Whisk cold

Add

Whisk

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 180 °C.

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Bring to boil

Pour over

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 8 mm high square moulds.
Freeze, then cut into 12 cm squares.

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a food processor.
Pour into 3 in / 8 mm high square molds.
Freeze, then cut into 4.5 in / 12 cm squares.

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 3 in / 8 mm high square moulds.
Freeze, then cut into 4.5 in / 12 cm squares.

Bring to a boil

Pour over

At 35°C, add

At 95°F/35°C, add

Cook at 103°C

Cook at 217.4°F/103°C

Pour over

Add

Add

Mix and place in the refrigerator for 24h.
Use at 30 °C.

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.