Black Truffle | Veliche

Name: Black Truffle | Veliche
Ingredients: 105 g Full fat milk; 3 g Vanilla bean; 30 g Gélatin masse (1/5); 200 g Obsession 30 Belgian white couverture chocolate; 500 g Whipping cream 35% Fat; 165 g Full fat milk; 290 g Temptation 64 Belgian dark couverture chocolate; 8 g Gelatin mass (1/5); 12 g Truffle olive oil; 320 g UHT cream 35%; 500 g Essential 54 Belgian dark couverture chocolate; 300 g Deodorized Cocoa Butter; 8 g Charcoal powder; 100 g Glucose; 100 g Brown sugar; 80 g UHT cream 35%; 10 g High fat Cocoa Powder; 70 g Crushed cocoa beans

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I. COMPOSITION Olive oil biscuit Mango sauce Vanilla mousse Creamy chocolate truffles Black chocolate spray Cocoa bean chips II. OLIVE OIL BISCUIT …

Keywords

whole eggs
add the gelatin mass and pour on the chocolate
then make a ganache. At 35°C
add the gelatin mass and pour over the chocolate and mix well. Add the truffle oil and the cream
the brown sugar
the cream and the High fat Cocoa Powder
add the crushed cocoa beans and pour on a silicon mat
then push inside sticked together one half sphere of biscuit with one half sphere of mango sauce
cover again with the mousse even if it looks domed
then freeze it. Unmold the heart shape
then put again in the freezer. Once frozen
dip it in the liquid black chocolate spray at 35°C
fridge only. Dress up in a nice setting using a thyme branch and dispose the nougatine chips on top.