Ind. Convex-Evocao™ Cocoafruit
Recipe makes approx. 40 units
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_monalisa-481x481/public/externals/09152e1f0be8317a6028dca6a477ba0c.jpg?itok=CKkilXFm)
Evocao™ chocolate sablé
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Financier de albahaca sponge cake
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1. Mix the sugar and basil and pulverize in the food processor. |
Green apple compote with basil, mint and fennel
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1. Heat the apple puree with the lemon juice. |
Evocao™ Wholefruit chocolate mousse
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1. Boil the milk with the single cream and add the gelatine leaves. |
Dark chocolate couverture
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Melt the couverture and cocoa butter separately and finish by mixing all the ingredients together, set aside |
Assembly
1. Pour the chocolate mousse into the bottom of the "Cacaofruit Convex-Evocao™" silicone mould. |
Individual Cacaofruit Convex-Evocao™
The concept of this individual dessert has been inspired by the shape of the mould created by Andreu Carulla. |