My dark chocolate passion | Veliche

Name: My dark chocolate passion | Veliche
Ingredients: 250 g Whole milk; 500 g Whipped cream (35%); 300 g Okapi 65 Signature Origin dark couverture chocolate; 4 g Gelatine (sheets); 150 g Passion Fruit Puree; 150 g Mango Puree; 50 g Sugar; 4 g Agar; 120 g Whole eggs; 100 g Sugar; 160 g Butter; 110 g Passion Fruit Puree; 70 g Mango Puree; 4 g Gelatine (sheet); 120 g Mango Puree; 60 g Passion Fruit Puree; 20 g Sugar; 1,5 g Xanthan Instant; Atsina Cress

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I. COMPOSITION Okapi Mousse Crispy Praliné – Chocolate Sphere Okapi Crémeux Mango – Passion Fruit Gel Mango – Passion fruit Crémeux Chocolate spongecake…

Keywords

sugar
5 g Xanthan Instant PROCESS Heat the mango puree

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.

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