4.0 Everything began

Name: 4.0 Everything began
Ingredients: Cocoa been piece Stroisel 375 g of sugar 375 g of Petra 1 flour 300 g of Sicilian almond flour 375 g of Aquolina Val di Noto 75 g of 82% fat butter Cocoa bean pieces; Almond cream 272 g of whole UHT milk 228 g of white marzipan 12 g of Acquolina 7 g of glucose 420 g of gelatine 556 g of Ivoire coating 5 g of 35% fat fresh milk fresh lemon zest; Cherry jelly 734 g of cherry pulp 117 g of sugar 59 g of sugar 18 g of NH pectin 8 g of alginate 65 g of water; Araguani whipped ganache 369 g of 35% fat UHT cream 41 g of glucose 41 g of Sosa inverted sugar 311 g of Araguani 72% coating 738 g of 35% fat UHT cream

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Cocoa been piece Stroisel Place the cocoa bean pieces in a mixer and grind into a powder, adding the sugar a little at a time. Sieve all the powdered ingredients and add the cold, cubed butter,...

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Ingredients

Cocoa been piece Stroisel 375 g of sugar 375 g of Petra 1 flour 300 g of Sicilian almond flour 375 g of Aquolina Val di Noto 75 g of 82% fat butter Cocoa bean pieces
Almond cream 272 g of whole UHT milk 228 g of white marzipan 12 g of Acquolina 7 g of glucose 420 g of gelatine 556 g of Ivoire coating 5 g of 35% fat fresh milk fresh lemon zest
Cherry jelly 734 g of cherry pulp 117 g of sugar 59 g of sugar 18 g of NH pectin 8 g of alginate 65 g of water
Araguani whipped ganache 369 g of 35% fat UHT cream 41 g of glucose 41 g of Sosa inverted sugar 311 g of Araguani 72% coating 738 g of 35% fat UHT cream