Choc’n Roll | Veliche

Name: Choc’n Roll | Veliche
Ingredients: 50 g Flour; 100 g Fine almond powder; 65 g Icing sugar; 5 g Earl grey tea; 3 g Sea salt; 165 g Egg White; 50 g Butter; 65 g Full fat milk; 3 g Orange zests; 115 g Usulután 65 Signature Origin dark couverture chocolate; 250 g Whipped cream 35%; 230 g Orange juice; 10 g Earl grey tea; 20 g Bergamot juice; 35 g Sugar; 3 g Agar-agar

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I. COMPOSITION Crispy tile Light chocolate mousse Ginger crémeux Orange tea paste II. CRISPY TILE 50 g Flour 100 g Fine almond powder 65 g Icing sugar…

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blend finely the flour
the almond powder
the icing sugar
on a tray covered with a silicon mat
spread the preparation and sprinkle some tea on top. Bake at 160°C during 5 min
open damper. Then take them out
roll around a greased metal tube of Ø 5 cm
then make a ganache. At 35°C
gelatin mass and pour over the chocolate. Mix
put a stripe of orange tea paste. Then place the crispy tile next to it. Using a knife

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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.veliche.com.

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