Menu

Fantasy glass (Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ center Belgium)

Crémeux of citrus fruits

Ingredients Preparation
100 g cream
150 g citrus fruit pulp (cocktail d'agrume by Boiron)
Bring to the boil together.
50 g sugar
60 g egg yolks
Mix together. Pour the cream mixture over the yolks. Put back on the heat to 85°C while stirring continuously.
9 g gelatin (rehydrated) Mix in.
25 g butter Mix in with the hand mixer and pour into small dessert glasses. Finish with some orange marmalade and a chocolate biscuit.

Satongo chantilly cream

Ingredients Preparation
300 g cream 35%
85 g dark chocolate Callebaut Finest Selection Satongo
20 g sugar
cocoa nibs Callebaut NIBS-S
Prepare a ganache. Leave to rest for a night in the fridge. Beat up shortly the next day and pipe on top of the crémeux layer in glasses. Finish with a super thin chocolate disc with crunchy cocoa nibs and orange chips in it.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info