Scarlet | Valrhona Chocolate
ASSEMBLY AND FINISHING TOUCHES: First pour 2 grams of raspberry gel at 15ºC into each mold, leave the molds in the refrigerator for 10 minutes and whe
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.valrhona.com.
Ingredients
- 90g Cream
- 90g Cooked liquefied beetroot
- 30g Sorbitol
- 10g Trimoline
- 40g Glucose powder
- 1g Guérande salt
- 250g OQO 73%
- 35g Butter
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