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Ingredients

SFRULLA CHOC g 1000
eggs g 600
water g 100
unsalted butter 82% fat g 200

Preparation

In a planetary mixer, whip all the ingredients at high speed for 8 minutes.
When it is done, add the butter and stir by hand.
Spread evenly on baking paper sheets to a thickness of 8 mm.
Bake for 10/12 minutes at 220°C with closed valve.

Ingredients

milk 3.5% fat g 150
JOYPASTE VANIGLIA BIANCA g 10
LILLY NEUTRO g 35
SINFONIA CIOCCOLATO BIANCO g 325
liquid cream 35% fat g 300

Preparation

Add milk to JOYPASTE and bring to boil. Add LILLY and blend with a whisk.
Pour onto the chocolate and emulsify with an immersion blender.
Then add liquid cream while emulsifing constantly.
When the cream is fully emusified, pour 150g of namelaka cream in a 16cm diameter mould for inserts.
Put in a blast chiller until it hardens completely.

Ingredients

milk 3.5% fat g 250
SINFONIA CIOCCOLATO LATTE 38% g 370
liquid cream 35% fat g 500
LILLY NEUTRO g 25
water g 25

Preparation

Emulsify milk 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

SINFONIA CIOCCOLATO FONDENTE 56% g 600
liquid cream 35% fat g 300
liquid cream 35% fat g 700
LILLY NEUTRO g 50
water 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.
Final composition

Pour 150g of light milk chocolate mousse in a silicone mould with a diameter of 18cm and a height of 3cm.
Put in a blast chiller until it hardens completely.
Pour 250g of dark chocolate mousse onto the light milk chocolate mousse layer.
Place the frozen namelaka layer and then the layer of bisquit, then level the dark chochoclate mousse.
Put in a blast chiller until it hardens completely.
Once it is done, remove the cake from the mould and glaze with MIRROR CHOCCOLATO, previously heated at 55°C. 
Decorate with three discs of white chocolate, milk chocolate and dark chocolate, then drizzle with golden colour powder diluted into buongusto alcohol.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani