Intense Manjari | Valrhona Chocolate

Name: Intense Manjari | Valrhona Chocolate
Ingredients: 183g Whipping cream 35%; 183g Milk; 74g Egg yolks; 37g Caster sugar; 300g PRALINE NOISETTE 66% FRUITE; 150g ECLAT D'OR; 155g TANARIVA LACTEE 33%; 151g Basic Custard; 175g MANJARI 64%; 226g Whipping cream 35%; 135g Basic custard; 215g TANARIVA LACTEE 33%; 200g Whipping cream 35%; 5g Gelatin powder; 153g Basic custard; 141g MANJARI 64%; 230g Whipping cream 35%; 28g MANJARI PURE PATE 100%; 775g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG; 194g ABSOLU CRISTAL NAPPAGE NEUTRE; 31g Water; 917g Whipping cream 35%; 9g Cinnamon powder; 73g Invert sugar; 129g Whole eggs; 39g Invert sugar; 64g Caster sugar; 39g Ground almonds; 62g Cake Flour T45; 13g CACAO POUDRE

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Spread the praliné crunch to 2mm thick between two plastic sheets and set aside in the refrigerator. Once the praliné sheet has set and is cold, cut out in

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