Diabolo

Flour-free chocolate biscuit

Zutaten Zubereitung
  • 40g
    Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)
  • 10g
    Butter

Melt.

  • 10g
    Eigelb

Add.

  • 40g
    Eiweiß
  • 15g
    Streuzucker

Whip and add.

Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.

Extra-bitter chocolate mousse

Zutaten Zubereitung
  • 95g
    Milch
  • 30g
    Eigelb
  • 20g
    Streuzucker

Make a creme anglaise.
Cook at 85°C.

  • 125g
    Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)

Pour previous mixture over.
Cool to 40°C.

  • 200g
    Schlagsahne

Add and keep cool.

Mandarine jelly

Zutaten Zubereitung
  • 200g
    Mandarinenpüree

Heat until 50°C

  • 35g
    Streuzucker
  • 7g
    Kartoffelstärke

Add. Bring to a boil.

  • 30g
    Gelatinemasse

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.
 

Used products