Shared Chocolate Love | Veliche
I. COMPOSITION Chocolate sablé Tonka bean anglaise Chocolate biscuit Belgian dark chocolate mousse Cocoa jelly Raspberry bavarois Chocolate ganach…
Keywords
- cream
- sugar 2
- mix the aerated almond mixture with the egg white foam. Using a spatula
- blend the cocoa powder and flour mix through the whisk. Mix briefly
- fold the pâte à bombe through the mix. Finally
- sugar 2 and water 2. Boil the cream
Ingredients
- 120 g Butter
- 95 g Powdered sugar
- 1 g Salt
- 47 g Whole egg
- 24 g High fat Cocoa Powder
- 214 g Flour
- 95 g Milk
- 140 g Cream
- 2 pc Tonka beans
- 25 g Cane sugar
- 40 g Egg yolks
- 3 g Gelatin
- 15 g Water
- 85 g Delight 29 Belgian white chocolate
- 125 g Fresh egg yolks
- 145 g Sugar 1
- 215 g Whole eggs
- 30 g Sugar 2
- 150 g almond powder
- 24 g Flour
- 2 g Salt
- 28 g Butter
- 5 g Gelatin
- 25 g Water 1
- 50 g Egg yolks
- 50 g Sugar
- 18 g Water 2
- 285 g Cream
- 110 g Emotion 58 Belgian dark couverture chocolate
- 105 g Cream
- 80 g Glucose
- 75 g Sugar 1
- 50 g High fat Cocoa Powder
- 75 g Sugar 2
- 75 g Water 2
- 7 g Gelatin
- 35 g Water 1
- 3 g Gelatine
- 125 g Raspberry puree
- 275 g Cream
- 20 g Sugar
- 125 g Cream
- 33 g Intense 35 Belgian milk couverture chocolate
- 75 g Sensation 72 Belgian dark couverture chocolate
- 15 g Inverted sugar syrup
- 10 g Butter
