Champagne chocolate truffle

Champagne chocolate truffle

I. COMPOSITION Champagne/lime ganache Obsession 30 Belgian white chocolate   II. CHAMPAGNE/LIME GANACHE 50 g Butter 55 g Glucose 22 g Cream 15 g Lime juice 35 g Chardonnay 40 g Marc du Champagne 480 g Obsession 30 Belgian white chocolate   METHOD Bring the...
Hazelnut Sea Salt Biscuits

Hazelnut Sea Salt Biscuits

I. COMPOSITION Hazelnut Shortbread Sea Salt Ganache   II. HAZELNUT SHORTBREAD 500 g Flour 60 g Hazelnut Powder 140 g Icing Sugar 2 g Salt 280 g Sheet Butter 100 g Egg   PROCESS Mix all ingredients except eggs to get sandy texture, then add eggs to link the...
Peanuts Brownie

Peanuts Brownie

I. COMPOSITION Chocolate Brownies Soft Caramel Sanded Peanuts   II. CHOCOLATE BROWNIES (FOR 1 PLATE 40×60 CM) 500 g Eggs 400 g Sugar 400 g Dark Brown Sugar 2 pc Vanilla Bean 800 g Sensation 72 Belgian dark couverture chocolate 540 g Butter 300 g Fresh Cream...