Quintessence | Valrhona
150g DARK CHOCOLATE CRUNCHY PEARLS 55% Prepare the sponge and weigh out 1000g to fill a 30 Å~ 40cm frame. Bake at 355ÅãF (180ÅãC) for 8 minutes. Once
Ingredients
- 300g Heavy cream 36%
- 620g CARAÏBE 66%
- 120g Egg yolks
- 400g Egg whites
- 120g Sugar
- 280g EXTRA NOIR 53% Sponge
- 130g EXTRA NOIR 53%
- 265g European-style butter
- 145g Egg whites
- 130g Sugar
- 130g Egg yolks
- 45g Pastry flour
- 150g DARK CHOCOLATE CRUNCHY PEARLS 55%
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