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A Barry Callebaut Brand
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  2. Chocolate Bar With Salted Caramel and Crispearls™

Mandarin

Recipe

Created by
  • Joeri Vandekerkhove - Pastry chef at Boîte Moustache and Oud Walle – Kortrijk, Belgium
  1. Cocoa streusel
  2. Chocolate truffle cream
  3. Mandarin compote
  4. Chocolate mousse
  5. Chocolate marshmallow
  6. Cacaoglacage
  7. Finishing and presentation

Cocoa streusel

ingredients preparation
  • 200g
    butter

Soften the butter.

  • 200g
    brown sugar
  • 180g
    flour
  • 20g
    CP
  • 200g
    almond powder

Add all dry ingredients to the sugar and mix thoroughly.

Roll out to 3 mm thickness and cut out cookies with a cookie cutter. Bake at 150°C.

Chocolate truffle cream

Mandarin compote

Chocolate mousse

Chocolate marshmallow

Cacaoglacage

Finishing and presentation

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