Okapi cocoa bean bonbon

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...
Coconut/Okapi chocolate millefeuille

Coconut/Okapi chocolate millefeuille

I. COMPOSITION Chocolate millefeuille Coconut chantilly Okapi 65 Signature Origin dark chocolate cream Chocolate decoration   II. CHOCOLATE MILLEFEUILLE 500 g Flour 50 g Butter 5 g Salt 50 g High fat Cocoa Powder 275 g Water 400 g Butter (laminating butter)...
Cupid Arrow

Cupid Arrow

I. COMPOSITION Sugar Dough Chocolate and Red Berry Tea Cream Rose Chocolate Mousse White Velvet Raspberry Rose Sauce   II. SUGAR DOUGH 500 g Flour 200 g Icing sugar 70 g Almond powder 2 g Sea salt 300 g Butter cut into cubes 100 g Eggs   PROCESS Mix the...
Fall in Love

Fall in Love

I. COMPOSITION Coloured Chocolate Shells Raspberry Ganache   II. COLOURED CHOCOLATE SHELLS 95 g Deodorized Cocao Butter 8 g Red liposoluble food colour 2 g Yellow liposoluble food colour 3 g Silver powder 60 g Deodorized Cocao Butter 40 g Obsession 30 Belgian...
Red Valentine Heart

Red Valentine Heart

INGREDIENTS Obsession 30 Belgian white chocolate Delight 29 Belgian white chocolate Belgian white chocolate Drops Deodorized Cocoa Butter   MATERIAL Square baking mould Heart-shaped pastry cutters Piping bags Microplane Tweezers   STEP 1 Ingredients...