Recipe components

Flour-free chocolate biscuit

IngredientsPreparation
  • 40g
    Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)
  • 10g
    butter

Melt.

  • 10g
    egg yolks

Add.

  • 40g
    egg whites
  • 15g
    caster sugar

Whip and add.

Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.

Extra-bitter chocolate mousse

IngredientsPreparation
  • 95g
    milk
  • 30g
    egg yolks
  • 20g
    caster sugar

Make a creme anglaise.
Cook at 85°C.

  • 125g
    Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)

Pour previous mixture over.
Cool to 40°C.

  • 200g
    whipped cream

Add and keep cool.

Mandarine jelly

IngredientsPreparation
  • 200g
    mandarin puree

Heat until 50°C

  • 35g
    caster sugar
  • 7g
    potato starch

Add. Bring to a boil.

  • 30g
    gelatin mass

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.
 

Used products

IngredientsPreparation