Recipe Mojito chocolate - Professionals
www.remycointreaugastronomie.com
Preparation steps on video: Iles du Vent mojito ganache, gold green spray, assembly with pastry chef, Nicolas Pierot.
Ingredients
- 65 g fresh cream
- 8 g inverted sugar
- 11 g fresh mint
- 3 g lime zests
- 29 g dry butter 82%
- 17 g sorbitol
- 12 g dextrose
- 43 g lime juice
- 16 g cocoa butter
- 231 g white chocolate 34%
- 20 g Iles du Vent rum 54%
- Total weight: 455 g
- 100 g cocoa butter
- 7 g yellow colour
- 3 g green colour
- 1 g gold colour
- Total weight: 111 g
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