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...

SAPHIR

I. COMPOSITION Mould ref: CW1939 Chocolate shell Almond lavender praliné Blueberry ganache   II. CHOCOLATE SHELL 300 g Cocoa Butter 15 g Blue chocolate color Q.N Iridescent silver powder Q.N Temptation 64 Belgian dark couverture chocolate   PROCESS Melt the...

N+D=♥

I. COMPOSITION 4 cakes mold JR PILLOW Chocolate cake Chocolate coating   II. CHOCOLATE CAKE 335 g  Whole eggs  200 g Cane sugar 2.6 g Sea salt  220 gButter 45 g Oil 278 g INTENSE 35 Belgian milk couverture chocolate 220 g Flour T55 110 g Corn starch 11 g   Baking...

PROSPERITY

I. COMPOSITION 4 cakes Silikomart SAVARIN 180 Brownie biscuit Soft caramel Brownie mousse White chocolate glaze   II. BROWNIE BISCUIT 375 g Whole eggs 400 g Brut cane sugar 2.5 g Sea salt 200 g Fresh cream 35% 375 g Butter 625 g Emotion 58 Belgian dark couverture...