Used Cacao Barry products
Recipe components
Spicy sweet dough
| Ingredients | Preparation |
|---|---|
| Mix |
Sheet out the dough (3 mm thick). | |
After baking, add a thin layer of Mycryo® Cocoa Butter. | |
Héritage Ganache
| Ingredients | Preparation |
|---|---|
| Bring to a boil |
| At 80°C (176°F), pour over |
Héritage Mousse
| Ingredients | Preparation |
|---|---|
| Mix |
Vanilla Chantilly Mousse
| Ingredients | Preparation |
|---|---|
| Whip together |
Assembly
| Ingredients | Preparation |
|---|---|
In the base of the verrine, put some ganache. | |
Pipe a small layer of Héritage Praliné | |
Fill the verrine with praliné mousse and Praliné Grains | |
In the sweet dough fragments, pipe vanilla Chantilly mousse, decorate with fresh raspberries and an Extra Bitter Guayaquil 64% Chocolate stick | |
| Sprinkle with Gold Flakes |
More recipes
