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Flour-free chocolate biscuit
Ingredientes: Flour-free chocolate biscuit
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1.4 ozCacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)
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0.4 ozmanteiga
Modo de Preparo: Flour-free chocolate biscuit
Melt.
Ingredientes: Flour-free chocolate biscuit
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0.4 ozgemas de ovo
Modo de Preparo: Flour-free chocolate biscuit
Add.
Ingredientes: Flour-free chocolate biscuit
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1.4 ozclaras de ovo
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0.5 ozaçúcar 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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3.4 ozleite
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1.1 ozgemas de ovo
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0.7 ozaçúcar 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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4.4 ozCacau 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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7.1 ozchantilly
Modo de Preparo: Extra-bitter chocolate mousse
Add and keep cool.
Mandarine jelly
Ingredientes: Mandarine jelly
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7.1 ozpurê de tangerina
Modo de Preparo: Mandarine jelly
Heat until 50°C
Ingredientes: Mandarine jelly
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1.2 ozaçúcar refinado
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0.2 ozfécula de batata
Modo de Preparo: Mandarine jelly
Add. Bring to a boil.
Ingredientes: Mandarine jelly
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1.1 ozmassa de gelatina
Modo de Preparo: Mandarine jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
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