Valentine raspberry

Combine and cook at 117°C (243°F)

Beat the butter until creamy and add the sugar

Add. 

Combine and add.

Add and mix carefully. Leave to rest in the refrigerator for 2 hrs.

Roll out to 3 mm thick, Ø 16 cm. Bake for 12 min. at 170°C (338°F). Leave to cool and brush with dark chocolate Callebaut® Select 811NV.

Combine and bring to the boil

Bring to the boil in a separate saucepan

Pour the cream and raspberry puree over the chocolate and make a ganache.

Add. 

Beat until stiff and add

- Use the shortbread pastry as a base.

- Add 2-3 cm of chocolate mousse.

- Finish with the raspberry confit.

- Freeze.

- Spray with a mixture of dark chocolate Callebaut® Select 811NV, cherry red colour IBC and cocoa butter in powder form Callebaut® Mycryo® NCB-HD706.