The Royal

Fall / Winter

The Royal

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Recipe components

Chocolate Mousse

IngredientsPreparation
  • 121g
    whole milk
  • 58g
    glucose

Boil

Pour on

  • 700g
    whipped cream

At 30°C (86°F), add

Praliné Mousse

IngredientsPreparation
  • 104g
    milk

Boil

  • 16g
    egg yolks
  • 14g
    sugar
  • 10g
    custard powder

Mix until white

Prepare a pastry cream and

Add

  • 90g
    whipped cream

At 30°C (86°F), add

Cara Crakine™

IngredientsPreparation

Cut in cubes

Assembly

On a 1 mm thick chocolate square (5 cm x 5 cm) made of dark couverture chocolate Extra Bitter Guayaquil 64%, successively layer the chocolate mousse and praliné mousse.
Add the Cara Crakine™ cubes and some pierced chocolate squares.