Created by Chocolate Academy Dubai™

Biscuit Pecan

Used products: Biscuit Pecan

  • 245 g
    pecan pieces
  • 200 g
    caster sugar
  • 365 g
    whole eggs
  • 100 g
  • 80 g
    egg whites
  • 50 g

Preparation: Biscuit Pecan

In the Robot Coupe, place the pecan and sugar and mix.         
Add the eggs slowly and mix for 10 mins.
Add the soft butter.
Whip the egg whites with the sugar and combine all together.
Bake at 175 Celsius for 20 mins.

Inaya 65% Tonka Cremeux

Used products: Inaya 65% Tonka Cremeux

Preparation: Inaya 65% Tonka Cremeux

Combine both liquid together with the glucose the grated Tonka bean and the egg yolk.  
Cook all together at 82 Celsius and pour on top of the melted chocolate.
Emulsify with a hand blender.

Inaya™ 65% Caramel & Chocolate Mousse

Used products: Inaya™ 65% Caramel & Chocolate Mousse

Preparation: Inaya™ 65% Caramel & Chocolate Mousse

Warm up the small amount of the cream and keep warm.
Caramelize the sugar and deglaze with the hot cream. Pour on top of the egg yolks and cook at 82 Celsius.
Pour the mix on top of the melted chocolate and create an emulsion. At 40 Celsius fold the cream and use immediately.   

Inaya™ 65% glacage mirroir

Used products: Inaya™ 65% glacage mirroir

Preparation: Inaya™ 65% glacage mirroir

Combine the gelatin and water.
Cook the water, sugar, glucose to 103 Celsius. Add the condensed milk and the chocolate. Mix and stock overnight.
Melt at 40 Celsius, mix and use at 30/35 Celsius.