CHOCONUT
MODERN MILK CHOCOLATE SINGLE-PORTION WITH TROPICAL FLAVOURS
Difficulty level
MODERN MILK CHOCOLATE SINGLE-PORTION WITH TROPICAL FLAVOURS
Ingredients
| IRCA GENOISE | g 500 |
| eggs | g 600 |
| GRANCOCCO | g 200 |
Preparation
In a planetary mixer, whip the first two ingredients at high speed for 8-10 minutes.
Add GRANCOCCO and keep whiping for another minute.
Spread the batter on a sheet of baking paper in a 8 mm thick layer, then bake at 220-230°C with closed valve for a short while.
Ingredients
| FRUTTIDOR ANANAS | g 400 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
Preparation
Dissolve the LILLY NEUTRO in the water, add FRUTTIDOR and mix with an immersion blender.
Fill the silicone mould for inserts and freeze.
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% | g 600 |
| liquid cream 35% fat | g 300 |
| LILLY NEUTRO | g 70 |
| water | g 70 |
| liquid cream 35% fat | g 700 |
Preparation
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.
Ingredients
| CHOCOSMART CIOCCOLATO LATTE | |
| PRALIN DELICRISP COCONTY |
Half-fill the silicone mould with the chocolate mousse, then place the frozen jellified insert; cover with other mousse and close with a layer of coconut bisquit.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, glaze with CHOCOSMART CIOCCOLATO AL LATTE, previously blended with a 20% of PRALIN DELICRISP COCONTY and heated at 32 °C.
Dress the top of the single-portion with chocolate semi-spheres, previously decorated with grated coconut in order to reproduce a tiny coconut.
Chocolatier and Pastry Chef
