Betroot Cake Recipe Choco Cube - ICAM Professional

Name: Betroot Cake Recipe Choco Cube - ICAM Professional
Ingredients: ed chocolate, the icing sugar and the almond flour; 500 g 30 bè Syrup; 250 g Water; 125 g Kirsch; 750 g Cream; 400 g Organic White Chocolate; 8 g Gelatine; 40 g Water; 1300 g Cream; 200 g Milk; 600 g Chimelb Dark Chocolate; 6 g Gelatine; 350 g Blueberry Chunks; 8 g Salt; 250 g Caster Sugar; 70 g 35% Cream; 60 g 42 DE Glucose; 50 g Dextrose; Butter; 350 g Chocolate nuances chunks; 8 g White chocolate chunks with blueberry, for use in baking but perfect for many other applications.; Dark chocolate; Organic White chocolate

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Delight in a unique Betroot Cake featuring red carrots and white chocolate, enhanced with colorful inverse foams and a blueberry-scented caramel. Perfect for chocolate and fruit lovers alike!

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Ingredients

ed chocolate, the icing sugar and the almond flour
500 g 30 bè Syrup
250 g Water
125 g Kirsch
750 g Cream
400 g Organic White Chocolate
8 g Gelatine
40 g Water
1300 g Cream
200 g Milk
600 g Chimelb Dark Chocolate
6 g Gelatine
350 g Blueberry Chunks
8 g Salt
250 g Caster Sugar
70 g 35% Cream
60 g 42 DE Glucose
50 g Dextrose
Butter
350 g Chocolate nuances chunks
8 g White chocolate chunks with blueberry, for use in baking but perfect for many other applications.
Dark chocolate
Organic White chocolate