Onyx | Valrhona Chocolate

Name: Onyx | Valrhona Chocolate
Ingredients: 80g Butter; 80g Pastry flour; 80g Raw cane sugar; 80g Hazelnut flour; 400g Crunchy nutty 50% almond & hazelnut praliné; 160g Crispy wheat flake cereal; 250g Whole milk; 250g Heavy cream 36%; 100g Egg yolks; 50g Sugar; 500g Crème anglaise; 280g ORIZABA 39%; 3g Gelatin; 600g Whole milk; 400g Heavy cream 36%; 100g Sugar; 6g Pectin X58; 15g Melanosporum fresh black truffle; 1250g Whole milk; 70g Fat-free dry milk; 130g Sugar; 140g Glucose powder; 40g Invert sugar; 160g Heavy cream 36%; 8g Ice cream stabilizer; 220g OPALYS 33%; 20g Melanosporum fresh black truffle

www.valrhona.com

Assemble the dessert in a tall glass whenever possible. Start with the crunchy praliné, then use a piping bag with a round nozzle to pipe on a scoop of Ori

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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.valrhona.com.

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