100% COCOA

100% COCOA

Level:
Medium

CHOCOLATE JACONE

Used products: CHOCOLATE JACONE

Preparation: CHOCOLATE JACONE

Mix egg yolk and first part of sucrose fluffy. Make a meringue out of egg whites and second part of the sugar. Fold both together. Melt the chocolate together with the butter and fold into the mixture as well. Lastly, fold in the dry ingredients. Spread out in 2-3 mm and bake of at 190°C for 4-6 min. 

EVOCAO MOUSSE

Used products: EVOCAO MOUSSE

Preparation: EVOCAO MOUSSE

Bring milk, cream, inverted sugar and egg yolks to 80-84°C. Strain and pour directly onto the chocolate. Emulsify well with a hand mixer. Whip the cream to soft peaks and add to the mixture. 

WHIPPED GANACHE

Used products: WHIPPED GANACHE

  • 225 g
    cream 35%
  • 25 g
    liquid glucose
  • 25 g
    inverted sugar
  • 400 g
    cream 35%

Preparation: WHIPPED GANACHE

Heat the cream, liquid glucose and inverted sugar. Pour it gradually over the chocolate. Emulsify well with a hand mix. Finally add the cold cream and let set in fridge for minimum 3 hours. Whip before montage. 

COCOA NOUGATINE

Used products: COCOA NOUGATINE

Preparation: COCOA NOUGATINE

Mix sucrose, pectin, butter, water and glucose. Cook over low heat. Heat up the cocoa nibs and add to the mixture. Spread between two thin silpats. Bake of at 170°C. Cut and set aside in a dry place.