PLATED DESSERT WITH MANJARI 64 PERCENT

Name: PLATED DESSERT WITH MANJARI 64 PERCENT
Ingredients: 160g Whole milk; 5g Potato starch; 100g Whipping cream; 2.5g Powdered gelatin; 15g Cold water (for rehydrating the gelatin); 140g Smooth 50% nutty almond and hazelnut praliné; 45g Butter; 90g MANJARI 64% chocolate or GUANAJA 70% chocolate; 90g Butter; 120g Eggs; 125g Potato starch; 125g Sugar; 25g MANJARI 64% chocolate; 30g Flour; 50g Whole milk; 50g Butter; 75g Raw cane sugar; 75g Hazelnut flour; 1g Fine salt; 65g Flour; 10g Cocoa powder; 75g European butter; 100g All-purpose flour; 50g Egg; 120g IVOIRE 35% chocolate; 20g Unsalted butter; 2g Fleur de sel; 20g Raw cane sugar; 400g Butternut squash flesh

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Ingredients

160g Whole milk
5g Potato starch
100g Whipping cream
2.5g Powdered gelatin
15g Cold water (for rehydrating the gelatin)
140g Smooth 50% nutty almond and hazelnut praliné
45g Butter
90g MANJARI 64% chocolate or GUANAJA 70% chocolate
90g Butter
120g Eggs
125g Potato starch
125g Sugar
25g MANJARI 64% chocolate
30g Flour
50g Whole milk
50g Butter
75g Raw cane sugar
75g Hazelnut flour
1g Fine salt
65g Flour
10g Cocoa powder
75g European butter
100g All-purpose flour
50g Egg
120g IVOIRE 35% chocolate
20g Unsalted butter
2g Fleur de sel
20g Raw cane sugar
400g Butternut squash flesh

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PLATED DESSERT WITH MANJARI 64 PERCENT

Ingredients

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