Finger Extra-Bitter Guayaquil

Mix together

Add crystallized deodorized cocoa butter

Blend until evenly crisp, then fill the rectangle snack bars. (MLD-090528-M00)

Put in the fridge and remove from the mould.

If possible, infuse the cloves in the cream the day before.

Boil

Allow to cool to 80℃ and pour over

Emulsify the ganache. Then at 28℃, frame in 0.8 cm height. 

Once crystallized, cut to the size of the crisps.  

Make a custard

Cook at 85 ℃

Mix with the custard

Add to 35℃

Once the cream is made, poach six regular balls of mousse onto the ganache.

Once the dessert is made, decorate with raspberries. Add edible flowers and decorate the plate.