Used Cacao Barry products
Recipe components
Chocolate Mousse
| Ingredients | Preparation |
|---|---|
| Boil |
| Pour on |
| At 30°C (86°F), add |
Praliné Mousse
| Ingredients | Preparation |
|---|---|
| Boil |
| Mix until white |
Prepare a pastry cream and | |
| Add |
| At 30°C (86°F), add |
Cara Crakine™
| Ingredients | Preparation |
|---|---|
| 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. |
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