Finger Extra-Bitter Guayaquil
- Level:
-
- Makes:
-
12 portions
Crispy puffed rice and cocoa nibs
Used products: Crispy puffed rice and cocoa nibs
-
6.3 ozCocoa puffed rice
-
1.8 ozmixed cocoa nibs
Preparation: Crispy puffed rice and cocoa nibs
Mix together
Used products: Crispy puffed rice and cocoa nibs
Preparation: Crispy puffed rice and cocoa nibs
Add crystallized deodorized cocoa butter
Blend until evenly crisp, then fill the rectangle snack bars. (MLD-090528-M00)
Put in the fridge and remove from the mould.
Ganache Extra-Bitter Guayaquil 64 %
If possible, infuse the cloves in the cream the day before.
Used products: Ganache Extra-Bitter Guayaquil 64 %
-
6.4 ozcream
-
1.1 ozbutter
-
0.5 ozliquid sorbitol
-
0.5 pod(s)Tahitian vanilla
-
0.5 ozglucose
-
0.5 ozinvert sugar
Preparation: Ganache Extra-Bitter Guayaquil 64 %
Boil
Used products: Ganache Extra-Bitter Guayaquil 64 %
Preparation: Ganache Extra-Bitter Guayaquil 64 %
Allow to cool to 80℃ and pour over
Emulsify the ganache. Then at 28℃, frame in 0.8 cm height.
Once crystallized, cut to the size of the crisps.
Mousse Extra-Bitter Guayaquil 64%
Used products: Mousse Extra-Bitter Guayaquil 64%
-
4.8 ozWhole milk
-
1.5 ozegg yolks
-
1.1 ozcaster sugar
Preparation: Mousse Extra-Bitter Guayaquil 64%
Make a custard
Cook at 85 ℃
Used products: Mousse Extra-Bitter Guayaquil 64%
Preparation: Mousse Extra-Bitter Guayaquil 64%
Mix with the custard
Used products: Mousse Extra-Bitter Guayaquil 64%
-
6.7 ozsmooth whipped cream
Preparation: Mousse Extra-Bitter Guayaquil 64%
Add to 35℃
Once the cream is made, poach six regular balls of mousse onto the ganache.
For Assembly and Finishing
Once the dessert is made, decorate with raspberries. Add edible flowers and decorate the plate.
Comments