The Royal

Boil

Pour on

At 30°C (86°F), add

Boil

Mix until white

Prepare a pastry cream and

Add

At 30°C (86°F), add

Cut in cubes

On a 1 mm thick chocolate square (5 cm x 5 cm) made of dark couverture chocolate Extra Bitter Guayaquil 64%, successively layer the chocolate mousse and praliné mousse.
Add the Cara Crakine™ cubes and some pierced chocolate squares.