LESS IS MORE
DARK CHOCOLATE SINGLE-PORTION
Difficulty level
DARK CHOCOLATE SINGLE-PORTION
Ingredients
| SFRULLA CHOC | g 500 |
| eggs | g 600 |
| PRALIN DELICRISP NOIR |
Preparation
In the planetary mixer, whip the ingredients at high speed for 8 minute.
Spread evenly on baking paper sheets to a thickness of 8 mm.
Bake for a short while at 220-230°C with closed valve.
Cool and then spread some PRALIN DELICRISP DARK on the bisquit.
Ingredients
| RENO CONCERTO FONDENTE 64% | g 600 |
| liquid cream 35% fat | g 300 |
| liquid cream 35% fat | g 700 |
| water | g 50 |
| LILLY NEUTRO | g 50 |
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
| MIRROR CIOCCOLATO | Q.b. |
| HAPPYKAO | Q.b |
Half-fill the silicone mould with the chocolate mousse, then lay a layer of bisquit; cover with other mousse and close with a last layer of bisquit.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, glaze with MIRROR CIOCCOLATO and sprinkle with HAPPYCAO.
Dress the top of the single-portion with MINI PEARLS GOLD e SPEAR DARK DOBLA.
Chocolatier and Pastry Chef
