Arequipa | Valrhona Chocolate
Make the black olive and sour cherry tapenade and the sour cherry confit, then set aside until you are ready to assemble. Make the crunchy coating. Make th
Ingredients
- 40g ILLANKA 63%
- 40g Clarified butter
- 320g Cocoa nib streusel
- 180g Whole milk
- 40g Dextrose
- 400g ILLANKA 63%
- 100g Egg whites
- 70g Glucose powder DE33
- 30g Sugar
- 180g Heavy cream 36%
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