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Flour-free chocolate biscuit
Ingredientes: Flour-free chocolate biscuit
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40 gCacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)
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10 gmanteiga
Modo de Preparo: Flour-free chocolate biscuit
Melt.
Ingredientes: Flour-free chocolate biscuit
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10 ggemas de ovo
Modo de Preparo: Flour-free chocolate biscuit
Add.
Ingredientes: Flour-free chocolate biscuit
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40 gclaras de ovo
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15 gaçúcar refinado
Modo de Preparo: Flour-free chocolate biscuit
Whip and add.
Spread out on Silpat baking mat. Bake at 180°C for 8 min.
Cut 3 cm discs.
Extra-bitter chocolate mousse
Ingredientes: Extra-bitter chocolate mousse
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95 gleite
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30 ggemas de ovo
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20 gaçúcar refinado
Modo de Preparo: Extra-bitter chocolate mousse
Make a creme anglaise.
Cook at 85°C.
Ingredientes: Extra-bitter chocolate mousse
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125 gCacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)
Modo de Preparo: Extra-bitter chocolate mousse
Pour previous mixture over.
Cool to 40°C.
Ingredientes: Extra-bitter chocolate mousse
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200 gchantilly
Modo de Preparo: Extra-bitter chocolate mousse
Add and keep cool.
Mandarine jelly
Ingredientes: Mandarine jelly
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200 gpurê de tangerina
Modo de Preparo: Mandarine jelly
Heat until 50°C
Ingredientes: Mandarine jelly
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35 gaçúcar refinado
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7 gfécula de batata
Modo de Preparo: Mandarine jelly
Add. Bring to a boil.
Ingredientes: Mandarine jelly
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30 gmassa de gelatina
Modo de Preparo: Mandarine jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
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