Easter Harvest

I. COMPOSITION Martellato MA6100 Mould Chocolate World CW1317 Mould Chocolate shells Gianduja  Crispy gianduja Black cocoa butter Chocolate hay    II. CHOCOLATE SHELLS Q.N Temptation 64  Belgian dark couverture chocolate Q.N Obesession 30 Belgian white chocolate...

THE NEST

I. COMPOSITION 4 tarts of 15 cm Ø Cocoa shortcrust Foamy baked ganache Vanilla mousse Chestnut cream   II. COCOA SHORTCRUST 30 g Flour T55 370 g Cocoa Powder 100 g Icing sugar 1.5 g Sea salt  240 g Laminated butter 50 g Roasted hazelnut powder 80 g Whole eggs...

From Farm

I. COMPOSITION 20 PIECES Carrot cake  Dark chocolate creamy  Vanilla chocolate mousse  Orange glaze Cocoa crumble   II. CARROT CAKE 40 g Egg yolks 80 g Blond cassonade 30 g Rapeseed oil 15 g Lemon juice 1 g Ginger powder 1.5 g Cinamon powder 0.2 g Nutmeg powder...

Citrus Chocolate Ravioli

I. COMPOSITION Sponge Ravioli Filling Chocolate Ravioli Dough Syrup Orange Foam   II. SPONGE (for 1 plate 40x60cm) 225 g Eggs 6 g Orange Juice 180 g Sugar 170 g T55 Flour 24 g High fat Cocoa Powder  7 g Baking Powder 4 g Orange Zests 160 g Hot Melted Butter...

Okapi cocoa bean bonbon

I. COMPOSITION Congo chocolate ganache Raspberry gel Okapi 65 Signature Origin dark couverture chocolate Method   II. CONGO GANACHE 140 g Cream 35 g Invert sugar/Trimoline 215 g Okapi 65 Signature Origin dark couverture chocolate 47 g Butter 15 g Sorbitol 2 g...