Easy
Containing: 4 Components
Flour-free chocolate biscuit
Zutaten: Flour-free chocolate biscuit
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40 gCacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)
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10 gButter
Zubereitung: Flour-free chocolate biscuit
Melt.
Zutaten: Flour-free chocolate biscuit
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10 gEigelb
Zubereitung: Flour-free chocolate biscuit
Add.
Zutaten: Flour-free chocolate biscuit
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40 gEiweiß
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15 gStreuzucker
Zubereitung: 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
Zutaten: Extra-bitter chocolate mousse
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95 gMilch
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30 gEigelb
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20 gStreuzucker
Zubereitung: Extra-bitter chocolate mousse
Make a creme anglaise.
Cook at 85°C.
Zutaten: Extra-bitter chocolate mousse
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125 gCacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)
Zubereitung: Extra-bitter chocolate mousse
Pour previous mixture over.
Cool to 40°C.
Zutaten: Extra-bitter chocolate mousse
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200 gSchlagsahne
Zubereitung: Extra-bitter chocolate mousse
Add and keep cool.
Mandarine jelly
Zutaten: Mandarine jelly
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200 gMandarinenpüree
Zubereitung: Mandarine jelly
Heat until 50°C
Zutaten: Mandarine jelly
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35 gStreuzucker
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7 gKartoffelstärke
Zubereitung: Mandarine jelly
Add. Bring to a boil.
Zutaten: Mandarine jelly
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30 gGelatinemasse
Zubereitung: Mandarine jelly
Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.
Used products
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