Diabolo

配方

Created by

Luc Debove -

Flour-free chocolate biscuit

成分	準備
40g Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126) 10g butter	Melt.
10g egg yolks	Add.
40g egg whites 15g caster sugar	Whip and add.
Spread out on Silpat baking mat. Bake at 180°C for 8 min. Cut 3 cm discs.

Extra-bitter chocolate mousse

成分	準備
95g milk 30g egg yolks 20g caster sugar	Make a creme anglaise. Cook at 85°C.
125g Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)	Pour previous mixture over. Cool to 40°C.
200g whipped cream	Add and keep cool.

Mandarine jelly

成分	準備
200g mandarin puree	Heat until 50°C
35g caster sugar 7g potato starch	Add. Bring to a boil.
30g gelatin mass	Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.

Used products

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