Kumabo chocolate mousse and raspberry pastry
Bold, straightforward and exciting, this patisserie is a true chocoholic's delight. Boasting with chocolate flavour, the raspberries add a light, fresh and acidic touch. Our chefs recommend using a powerful chocolate. They suggest the blend of origins Kumabo for its solid chocolate flavour and fruity notes.
Chocolate sand pastry
Add and mix briefly.
Set aside in the refrigerator. The next day, punch out ovals and bake at 180°C.
Mix to achieve a smooth batter.
Mix a portion of the whipped cream with the chocolate.
Pour the mousse into the Demarle Flexipan moulds (ref. 1054), freeze and take out of mould and place on the sand pastry. Finish with macaroons, raspberries, etc.