Dark coconut | Veliche

Name: Dark coconut | Veliche
Ingredients: 220 g Egg Yolks; 160 g Coconut cream; 140 g Grated coconut; 380 g Egg White; 4 g Sea salt; 150 g Sugar; 100 g Inverted sugar; 320 g Flour; 10 g Baking powder; 80 g Melted butter; 380 g Coconut puree; 34 g Gelatin mass (1/5); 350 g Usulután 65 Signature Origin dark couverture chocolate; 480 g Whipped cream 35%; 100 g Full fat milk; 175 g Usulután 65 Signature Origin dark couverture chocolate; 200 g UHT cream 35%; 300 g Deodorized Cocoa Butter; 500 g Obsession 30 Belgian white chocolate; S.Q. White colouring agent; 140 g UHT cream 35%; 40 g Sugar; 410 g Glucose; 156 g Gelatin mass (1/5); 145 g Usulután 65 Signature Origin dark couverture chocolate; 700 g Neutral mirror glaze

www.veliche.com

I. COMPOSITION Coconut biscuit Coconut crunchy Chocolate mousse Usulután 65 crémeux White chocolate spray Chocolate glaze II. COCONUT BISCUIT (1 TRAY…

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the coconut cream and grated coconut together. Whip egg whites with the salt
the sugar and inverted sugar. Once getting firm
fold in the first mixture
then add gradually the sifted flour and baking powder
the Crispy Crunchies
add the gelatin mass and pour on the chocolate to make a ganache. At 35°C
pour over the chocolate and mix
flat surface up. Decorate with sliced coconut.

View full recipe on www.veliche.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.

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