Diabolo | Mona Lisa
Flour-free chocolate biscuit, extra-bitter chocolate mousse, and mandarine jelly come together in this elegant Diabolo recipe by Luc Debove. Perfect for chocolate lovers!
Ingredients
- 40 g Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)
- 10 g butter
- 10 g egg yolks
- 40 g egg whites
- 15 g caster sugar
- 95 g milk
- 30 g egg yolks
- 20 g caster sugar
- 200 g mandarin puree
- 35 g caster sugar
- 7 g potato starch
- 30 g gelatin mass
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