Melt together at 50°C (122°F)

Beat and pour over the chocolate.

Beat until stiff and pour over the chocolate. Fold in well.

Pour into two baking trays of 40 cm x 60 cm and bake for 8 minutes at 190°C (374°F).

Mix together vigorously

50 g biscuit crunch Callebaut® Pailleté Feuilletine M-7PAIL Add and dress into circles of Ø 16 cm.

Combine and bring to the boil.

Beat well until pale and add. Cook to make a crème anglaise.

Pour the crème anglaise over the chocolate and emulsify. 

Combine and bring to the boil.

Beat well until pale and add. Cook to make a crème anglaise.

Pour the crème anglaise over the chocolate and gelatine mass and emulsify. 

Combine and bring to the boil

Beat well until pale and add. Cook to make a crème anglaise.

Pour the crème anglaise over the chocolate and emulsify. 

Soak and add. Leave to cool.

Fold in

- In a Ø 16 cm ring, assemble the cake centre: start with a layer of chocolate biscuit and pour a layer of Powerful crémeux on top. Add another layer of chocolate biscuit and pour a layer of Velvet crémeux on top. Finish with a third layer of chocolate biscuit and set aside.

- In an Ø 18 cm ring, place a chocolate biscuit on the bottom and cover it with praliné croustillant. Encircle with some of the Bavarian and add the cake centre.

- Add the rest of the Bavarian on top, make smooth and freeze.

- Take the entremet out of the ring, and glaze with dark chocolate glazing Callebaut® ChocO’shine™ Dark FWD-41CHOCSH