Coco Mon Amour | Valrhona Chocolate
As needed Grated coconut Make the ginger emulsion. Make the thin chips. Cook for at least 3 hours at 130°F (55°C) so that they retain an attractive whit
Ingredients
- 565 g Almond shortcrust pastry
- 250g Mineral water
- 25g Sugar
- 2.5g Lecithin
- 0.5g Fine salt
- 40g Fresh ginger
- 300g Coconut purée
- 30g Confectioner's sugar
- 40g Egg whites
- 4 pieces Passion Fruit
- 1.5g Xanthan
- As needed Grated coconut
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