Vampire’s opera | Veliche
I. COMPOSITION Joconde Biscuit Coffee Creamy Chocolate Creamy Cocoa Crumble Coffee Syrup II. JOCONDE BISCUIT For a 40 x 60 cm tray 200 g sugar 200 g…
Keywords
- flour and eggs to make a nice ribbon. In another bowl
- then pour onto the chocolate and mix. Add the fresh cream and blend
- ensuring that the crumble is spread out
- place some strips of 2
- 5 cm around 7 and 10 cm diameter tubes. Leave to crystalize. On a plate
- place some cocoa crumble and decorate with chocolate bats and Belgian dark chocolate Spaghetti
Ingredients
- 200 g sugar
- 200 g almond powder
- 40 g flour
- 250 g eggs
- 180 g egg whites
- 35 g sugar
- 28 g butter
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