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Created by

Luc Debove -

Flour-free chocolate biscuit

Zutaten	Zubereitung
40g Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126) 10g Butter	Melt.
10g Eigelb	Add.
40g Eiweiß 15g Streuzucker	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	Zubereitung
95g Milch 30g Eigelb 20g Streuzucker	Make a creme anglaise. Cook at 85°C.
125g Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)	Pour previous mixture over. Cool to 40°C.
200g Schlagsahne	Add and keep cool.

Mandarine jelly

Zutaten	Zubereitung
200g Mandarinenpüree	Heat until 50°C
35g Streuzucker 7g Kartoffelstärke	Add. Bring to a boil.
30g Gelatinemasse	Add. Spread out in a 40x30 cm frame.
Cut 2 cm discs.

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