TEARDROP - THREE CHOCOLATE
Single-serve dessert
Doses to prepare 100 teardrop
Difficulty level
Single-serve dessert
Doses to prepare 100 teardrop
Ingredients
| IRCA GENOISE CHOC | g 250 |
| eggs | g 300 |
| honey | g 25 |
Preparation
Whip all the ingredients in the planetary mixer for 8 minutes.
Pour the mixture in a 40x60cm baking tray with parchment paper, smooth it out and bake it at 220° for about 10 minutes.
Ingredients
| liquid cream 35% fat | g 1135 |
| LILLY CIOCCOLATO BIANCO | g 270 |
| water | g 400 |
Preparation
Whip all the ingredients in the planetary mixer until a soft consistency.
Ingredients
| liquid cream 35% fat | g 1135 |
| LILLY CIOCCOLATO LATTE | g 270 |
| water | g 400 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk until soft.
Ingredients
| liquid cream 35% fat | g 1135 |
| LILLY CIOCCOLATO FONDENTE | g 270 |
| water | g 400 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk until soft.
Ingredients
| PRALIN DELICRISP CLASSIC | g 500 |
Ingredients
| BLITZ ICE | g 500 |
Heat PRALIN DELICRISP and spread it over the chocolate rollé.
Put in the fridge for at least 30 minuti, once cool, cut it with a round pastry ring.
Place a disc of rollè on the bottom of the TEARDROP DARK WHITE DOBLA, then spread over it the three chocolate mousses: 1/3 of white chocolate mousse 1/3 of milk chocolate mousse and lastly 1/3 of dark chocolate mousse.
Put the dessert in the blast chiller.
Once cool spread over the surface the BLITZ ICE NEW.
Decorate with BUTTERLY DOBLA.
