Opéra Café Crokine™

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Thomas Alphonsine - Pastry Chef at the Chocolate Academy™ Cacao Barry

Brownie Inaya™

ingredients	preparation
500g whole egg(s) 270g fine sugar	Mix
480g CHD-S65INAY 500g fresh butter	Melt together at 45°C
Stir together the two minutes.
100g flour	Add
Baket at 160° for 15/20 minutes.

Croustillant Café Crokine™

ingredients	preparation
2500g FNF-CAFCRO	Melt at 30°C.
Spread Croustillant Café Crokine™ on Inaya™ brownie.

Mousse Inaya™

ingredients	preparation
520g milk 160g egg yolks 100g fine sugar	Make a custard cooked at 85°C.
540g CHD-S65INAY	Strain and pour over
1000g whipped cream 35%	At 40°C add
Place the mousse on Croustillant Inaya™ Café Crokine™

Cocoa Glaze

ingredients	preparation
390g fine sugar 160g water	Bring to 120°C
290g 35% fat liquid cream 100g DCP-22GT-BY 40g invert sugar	Boil together
Mix the two mixtures and then boil again
15g gelatin 200 Bloom 90g water for hydrating	At 60°C, add
Mix and refrigerate for 24 hours, use at 30°C.

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