facebook-tracking-pixelIRCA | CHOCOLATE AND PEACH

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.

Final composition

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.