CHOCOLATE AND PEACH
Difficulty level
Ingredients
| liquid cream 35% fat | g 950 |
| water | g 50 |
| TENDER DESSERT | g 300 |
| JOYPASTE COCOA INTENSE | g 100-110 |
| JOYFRUIT PESCA | To Taste |
Preparation
Whip cream, water and TENDER DESSERT with a planetary mixer until obtaining a soft but not fully whipped mixture, add JOYPASTE COCOA INTENSE and mix gently.
Fill the specific mono-portion silicon mould for the half with the chocolate semi-frozen, add a small quantity of JOYFRUIT PEACH in the middle, fill almost completely with some more chocolate semi-frozen, close by creating a thin layer of JOYCREAM SUPREMO and put into a shock freezer.
Ingredients
| JOYCOUVERTURE EXTRA CHOC DARK | |
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Take out of the mould, spray with Chocolate Velvet, put onto the Dacquoise rectangle and lay down into the superficial hollow made by the mould of the other JOYFRUIT PEACH.
