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A Barry Callebaut Brand
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  1. Home
  2. Ruby Cabosse Praline - Rosé Champagne

Indigo Cake

Recipe

Created by
  • Krsto Radovic - The main head pastry chef and co-owner of Mandarin Cake Shop, Belgrade
  1. Mariage Frères Thé à l'opéra tea chocolate ganache
  2. Dark chocolate crunch

Mariage Frères Thé à l'opéra tea chocolate ganache

ingredients preparation
  • 450g
    whipping cream
  • 50g
    invert sugar

Boil cream and invert sugar together.

  • 30g
    Mariage Frères® Thé à l'opéra

Add tea leaves and let it infuse together for 10 mins.

  • 500g
    C811NV

Add chocolate and blend it together.

  • 40g
    butter

Add softened butter on the end and blend again.

Dark chocolate crunch

ingredients preparation
  • 50g
    butter
  • 90g
    L811NV

Melt butter and mix with chocolate

  • 500g
    M-7PAIL

Mix it with Paillete Feillutine.

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