Passionately chocolate

Fall / Winter

Passionately chocolate

Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for 30 plated desserts
レシピコンポーネント

Honey and cinnamon madeleine cake

Alunga™ passion fruit cream

Chocolate whipped cream

Icing

Chocolate decorations

Chef's suggestion