RUGOSO APRICOT DESSERT

RUGOSO APRICOT DESSERT

Level:
Difficult

ALMOND COCOA BISCUIT

Used products

  • 3.0 oz
    butter
  • 4.8 oz
    fine sugar
  • 0.1 oz
    salt

Used products

  • 6.3 oz
    eggs
  • 6.0 oz
    almond powder
  • 0.7 oz
    DCP-22EXBRU

MOIST VANILLA INSERT

FRESH APRICOT COMPOTE

RUGOSO RARE CHOCOLATE MOUSSE

DARK GLAZE

Used products

  • 1.3 lb
    35% fat liquid cream
  • 10.2 oz
    glucose
  • 7.8 oz
    DCP-22EXBRU
  • 3.2 oz
    invert sugar

Used products

  • 1.5 lb
    caster sugar
  • 11.3 oz
    cold water

Used products

  • 1.1 oz
    gelatin 200 Bloom

Get Inspired with More Recipes

Expand Your Menu to Indulge Your Customers and Boost your Sales
Discover additional inspiration with our chocolate expert chefs / Join the Chocolate Academy™ community today