PLATED DESSERT WITH AZELIA 35 PERCENT MANJARI 64 PERCENT CARAIBE 66% DULCEY 35%

Name: PLATED DESSERT WITH AZELIA 35 PERCENT MANJARI 64 PERCENT CARAIBE 66% DULCEY 35%
Ingredients: 225g Milk; 1 Vanilla bean; 9g Gelatine; 150g Valrhona Azelia 35%; 150g Valrhona Manjari 64%; 450g Whipped cream; 250g Hazelnuts; 30g Cocoa nibs; 140g Sugar; 2.5g Salt; 5g Coffee beans; 63g Valrhona Azelia 35%; 45g Yolks; 75g Eggs; 90g Whites; 75g White sugar; 25g Flour; 25g Cocoa powder; 200g Valrhona Dulcey 35%; 150g Heavy cream; 2g Gelatine; 300g Heavy cream; 3g Coffee beans; 500g Valrhona Caraibe 66%; 45g Neutral oil

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Ingredients

225g Milk
1 Vanilla bean
9g Gelatine
150g Valrhona Azelia 35%
150g Valrhona Manjari 64%
450g Whipped cream
250g Hazelnuts
30g Cocoa nibs
140g Sugar
2.5g Salt
5g Coffee beans
63g Valrhona Azelia 35%
45g Yolks
75g Eggs
90g Whites
75g White sugar
25g Flour
25g Cocoa powder
200g Valrhona Dulcey 35%
150g Heavy cream
2g Gelatine
300g Heavy cream
3g Coffee beans
500g Valrhona Caraibe 66%
45g Neutral oil

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PLATED DESSERT WITH AZELIA 35 PERCENT MANJARI 64 PERCENT CARAIBE 66% DULCEY 35%

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