CHOCO-RASPBERRY STICKS

Whip cream, water and TENDER DESSERT/TENDER MIX with a planetary mixer until obtaining a soft, not fully whipped mixture, add JOYPASTE COCOA INTENSE and mix gently. Fill till the half the specific moulds for silicon sticks with chocolate semi-frozen, add a small quantity of JOYFRUIT RASPBERRY in the middle, fill completely with some more chocolate semi-frozen, level and put into the blast chiller. Take out of the mould, cover with MIRROR RASPBERRY previously warmed at 50-55°C and put into the freezer (-18°C). Lay down the long side of the stick onto the rectangle of puff pastry and decorate with half raspberry.

Whip cream, water and TENDER DESSERT/TENDER MIX with a planetary mixer until obtaining a soft, not fully whipped mixture, add JOYPASTE COCOA INTENSE and mix gently. Fill till the half the specific moulds for silicon sticks with chocolate semi-frozen, add a small quantity of JOYFRUIT RASPBERRY in the middle, fill completely with some more chocolate semi-frozen, level and put into the blast chiller. Take out of the mould, cover with MIRROR RASPBERRY previously warmed at 50-55°C and put into the freezer (-18°C). Lay down the long side of the stick onto the rectangle of puff pastry and decorate with half raspberry.