Saphir | Veliche
Obsession 30 I. COMPOSITION Mould ref: CW1939 Chocolate shell Almond lavender praliné Blueberry ganache II. CHOCOLATE SHELL 300 g Cocoa Butter 15 g…
Keywords
- add the coloring powder and blend. In the mould at a temperature of 19-20°C
- brush gently the iridescent silver powder
- add nuts into it and mix correctly
- then remove on silicon mat. Let cool down completely. In a food processor
Ingredients
- 300 g Cocoa Butter
- 15 g Blue chocolate color
- Q.N Iridescent silver powder
- Q.N Temptation 64 Belgian dark couverture chocolate
- 400 g Cane sugar
- 400 g Roasted almonds
- 100 g Roasted pine nuts
- 1.4 g Sea salt
- 2 g Dry lavender
- 54 g Cocoa Butter
- 234 g Inspiration 32 Belgian milk couverture chocolate
- 180 g Blueberry puree
- 110 g Blackcurrant puree
- 43 g Sorbitol powder
- 62 g Dextrose powder
- 45 g Glucose
- 15 g Cocoa Butter
- 290 g Inspiration 32 Belgian milk couverture chocolate
- 145 g Obsession 30 Belgian white chocolate
- 110 g Butter
More Like This
Tropical petit four | Veliche
veliche.com
Fall in Love | Veliche
veliche.com
Ice Cream Pot | Veliche
veliche.com
Oriental Queen | Veliche
veliche.com
Red Valentine Heart | Veliche
veliche.com
Christmas truffle | Veliche
veliche.com
Simmered Chocolate | Veliche
veliche.com
My Heart To Share | Veliche
veliche.com