Coco Mon Amour | Valrhona Chocolate

Name: Coco Mon Amour | Valrhona Chocolate
Ingredients: 565 g Almond shortcrust pastry; 250g Baked shortcrust pastry; 88g ITAKUJA 55%; 83g 55% ALMOND & 12.5% COCONUT PRALINÉ; 69g Crispy wheat flake cereal; 28g Grape seed oil; 8g Grated coconut; 200g Heavy cream 36%; 25g Passion fruit purée; 25g Glucose; 25g Invert sugar; 190g ITAKUJA 55%; 455g Heavy cream 36%; 250g Mineral water; 25g Sugar; 2.5g Lecithin; 0.5g Fine salt; 40g Fresh ginger; 300g Coconut purée; 30g Confectioner's sugar; 40g Egg whites; 4 pieces Passion Fruit; 1.5g Xanthan; As needed Grated coconut

www.valrhona.com

As needed Grated coconut Make the ginger emulsion. Make the thin chips. Cook for at least 3 hours at 130°F (55°C) so that they retain an attractive whit

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Ingredients

565 g Almond shortcrust pastry
250g Baked shortcrust pastry
88g ITAKUJA 55%
83g 55% ALMOND & 12.5% COCONUT PRALINÉ
69g Crispy wheat flake cereal
28g Grape seed oil
8g Grated coconut
200g Heavy cream 36%
25g Passion fruit purée
25g Glucose
25g Invert sugar
190g ITAKUJA 55%
455g Heavy cream 36%
250g Mineral water
25g Sugar
2.5g Lecithin
0.5g Fine salt
40g Fresh ginger
300g Coconut purée
30g Confectioner's sugar
40g Egg whites
4 pieces Passion Fruit
1.5g Xanthan
As needed Grated coconut

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