April Shower | Van Houten
Experience a luxurious chocolate bark recipe from Barry Callebaut, crafted by an executive pastry chef. Perfect for chocolate lovers!
Ingredients
- 100 g cream
- 100 g milk
- 40 g egg yolks
- 10 g sugar
- 270 g CHD-N70OCOA
- 450 g whipping cream
- 85 g mango puree
- 15 g lime juice
- 1 g gelatin
- 37 g lime juice
- 212 g mango puree
- 5 g chilli padi
- 5 g gelatin
- 150 g cream
- 350 g coconut milk
- 4 leaf/leaves lemongrass
- 150 g whipping cream
- 75 g sugar
- 10 g water
- 100 g brown sugar
- 40 g trimoline
- 110 g T45 flour
- 4 g baking powder
- 130 g whole egg(s)
- 130 g clarified butter
- 60 g CHD-N70OCOA
- 20 g grated coconut
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