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Ingredients

SFRULLA CHOC g 500
eggs g 600
PRALIN DELICRISP NOIR

Preparation

In the planetary mixer, whip the ingredients at high speed for 8 minute.

Spread evenly on baking paper sheets to a thickness of 8 mm.

Bake for a short while at 220-230°C with closed valve.

Cool and then spread some PRALIN DELICRISP DARK on the bisquit.

Ingredients

RENO CONCERTO FONDENTE 64% g 600
liquid cream 35% fat g 300
liquid cream 35% fat g 700
water g 50
LILLY NEUTRO g 50

Preparation

Emulsify liquid cream and chocolate in order to prepare a ganache.

Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.

Final composition

Half-fill the silicone mould with the chocolate mousse, then lay a layer of bisquit; cover with other mousse and close with a last layer of bisquit.

Put it in the blast chiller and leave until it is completely frozen.

Remove from the mould, glaze with MIRROR CIOCCOLATO and sprinkle with HAPPYCAO.

Dress the top of the single-portion with MINI PEARLS GOLD e SPEAR DARK DOBLA.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani