Entremets signature 100% wholefruit

Total weight: 730 g

Heat the cream, rice milk and honey together.
Pour half the mixture over the chocolate and blend.
Add the remaining mixture and blend again.
Pour 180 g into 14 cm diameter moulds.
Freeze.

Total weight: 1000 g

Soften the gelatin with the water and refrigerate.
Heat the rice milk with the split and scraped vanilla pod.
Dissolve the gelatin in the vanilla milk.
Remove the vanilla pod.
Pour over the Evocao™ WholeFruit chocolate and blend carefully.
Check the temperature (40°C).
Add 1/4 of the whipped cream to the ganache.
Then add the remaining whipped cream.
Note: 250 g of mousse / dessert

Total weight: 500 g

Melt the butter and dissolve the chocolate.
Add the egg yolks.
Whisk the egg whites with the sugar to make a meringue.
Add the meringue in thirds to the chocolate mixture.
Slowly sift in the flour.
Pipe 120 g in 14 cm diameter moulds.
Bake for 10 minutes at 160°C.

Total weight: 215 g

Combine the ingredients.
Crumble the mixture and bake for 20 minutes at 160°C.

Total weight: 300 g

Put the butter, chocolate and praline in the mixer bowl.
Pour in the hot baked biscuit.
Mix with the paddle to the right consistency.
Spread 70 g on the soft chocolate biscuit.
Freeze.

Fill the mould with 150 g chocolate mousse.
Add the cream filling.
Top with 100 g mousse.
Close with the crunchy biscuit.
Freeze.