Chocolate Birthday Candles - Illustrated recipe - Meilleur du Chef

Ingredients

• 300g Ocoa dark chocolate couverture 70%
• 3g Mycryo cocoa butter
• 160g castor sugar
• 80g glucose syrup
• 160g whipping cream (35% fat)
• 16g butter
• 5g fleur de sel
• Dark or milk chocolate Crispearls
• 50g whole milk
• 30g castor sugar
• 20g glucose syrup
• 150g Inaya dark chocolate couverture
• 260g whipped cream
• 150g water
• 300g castor sugar
• 300g glucose syrup
• 200g condensed milk, unsweetened
• 300g Inaya dark chocolate couverture
• 15g powder gelatine (200 bloom)
• 90g water (for the gelatine)
• 250g Ocoa dark chocolate couverture 70%
• 300g Zéphyr white chocolate couverture
• 150g cocoa butter
• Fat-soluble yellow colouring
• Fat-soluble red colouring
• Chocolate crisps