Fall in Love | Veliche
I. COMPOSITION Coloured Chocolate Shells Raspberry Ganache II. COLOURED CHOCOLATE SHELLS 95 g Deodorized Cocao Butter 8 g Red liposoluble food colour…
Keywords
- creating an even layer on the surface of the mould. Then
- creating black shells
Ingredients
- 95 g Deodorized Cocao Butter
- 8 g Red liposoluble food colour
- 2 g Yellow liposoluble food colour
- 3 g Silver powder
- 60 g Deodorized Cocao Butter
- 40 g Obsession 30 Belgian white chocolate
- SQ Temptation 64 Belgian dark couverture chocolate
- 235 g Raspberry puree
- 30 g Balsamic vinegar
- 220 g Glucose syrup
- 270 g Obsession 30 Belgian white chocolate
- 80 g Sensation 72 Belgian dark couverture chocolate
- 165 g Oil
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