Snowflake

Snowflake
Difficult
Makes: 10
  • High profit
  • No food waste
  • Comfort Foods
If chocolate is your game this definitly for you! Combining White & Dark Chocolate from Cacao Barry for that extra chocolate overdose.
If chocolate is your game this definitly for you! Combining White & Dark Chocolate from Cacao Barry for that extra chocolate overdose.
Shelf life:
4 days
Conservation:
Refrigerator (3°C)
Containing: 6 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Chocolate Sweet Paste

Ingredients

  • 25 g
    DCP-22SP
  • 125 g
    butter
  • 80 g
    Sifted Icing Sugar
  • 175 g
    flour
  • 30 g
    ground almonds
  • 2 g
    salt
  • 40 g
    eggs

Preparation

  1. Combine the butter, cut into cubes, with the sifted icing sugar, flour, cocoa powder, ground almonds, and salt.
  2. Add the eggs and let the mixture rest for 2 hours.
  3. Roll out the dough to a thickness of 3mm and bake the biscuits at 155°C for 15 minutes.

Tools

  • Rolling pin
  • Spatula(s)
  • Baking Tray
  • Oven
  • Mixing bowls
  • Sieve

Dark Chocolate Mousse

Ingredients

Preparation

  1. Make a cream anglaise by heating the milk, cream, and egg yolks to 85°C.
  2. Pour the anglaise over the dark chocolate and gelatin mass.
  3. Mix everything together well and cool it to 35°C before incorporating the meringue and whipped cream.
  4. Use the mixture immediately.

Tools

  • Saucepan
  • Thermometer
  • Scale
  • Spatula(s)
  • Mixing bowls
  • Induction

Cremeaux

Ingredients

Preparation

  1. Heat the cream and milk in a saucepan.
  2. In a separate bowl, mix the eggs and sugar, then cook the mixture until it reaches 85°C.
  3. Pour the cooked mixture over the gelatin mass and chocolate.
  4. Pour the mixture into a mold and refrigerate until it sets.
  5. Once set, transfer it to the blast freezer.

Tools

  • Saucepan
  • Thermometer
  • Scale
  • Spatula(s)
  • Induction
  • Mould

Chocolate Joconde

Ingredients

  • 130 g
    DCP-22SP
  • 560 g
    eggs
  • 420 g
    ground almonds
  • 160 g
    icing sugar
  • 400 g
    egg whites
  • 170 g
    sugar
  • 70 g
    flour
  • 110 g
    butter
  • 80 g
    invert sugar

Preparation

  1. Mix the eggs with the almonds and icing sugar, using a food processor if desired.
  2. In a separate bowl, beat the egg whites with sugar.
  3. Melt the butter and add a small amount of the initial batter to it, then set it aside to be incorporated later.
  4. Combine the two batters by adding the egg mixture to the whipped egg whites first.
  5. Carefully mix in the dry ingredients. Finally, add the melted butter mixture.
  6. Once everything is thoroughly mixed, spread the batter on trays and bake at 240°C.
  7. Set it aside.

Tools

  • Microwave
  • Spatula(s)
  • Stand Mixer
  • Baking Tray
  • Oven
  • Mixing bowls

Dark Chocolate Mirror Glaze

Ingredients

Preparation

  1. In a saucepan, bring to the boil the water, sugar and glucose
  2. Pour over the sweetened condensed milk, gelatine mass and dark chocolate
  3. Mix with a 'Bamix' and stack in the refrigerator
  4. The following day, heat the glaze to 40°C and use at 30-35°C

Tools

  • Saucepan
  • Hand blender
  • Spatula(s)
  • Induction

Decoration

  1. Pipe tempered chocolate on parchment paper and dust with Cocoa powder before crystalising

Tools

  • Microwave
  • Piping Bag
  • Mixing bowl (s)
  • Spatula(s)

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