Choco Cherry


Created by
  • Sergio Herman - Chocolate Academy Ambassador, The Jane Antwerp

Dulche Chocolate Mousse

ingredients preparation
  • 433g

Cook at 121°C in 128g water

  • 250g
    whipped egg yolk

Add to create a pate à bombe. Whip until cold.

  • 500g

Heat at 80°C.

  • 11leaf/leaves
    pre-hydrated gelatine

Soak the gelatine in the warm cream

  • 1100g

Add to obtain a ganache

  • 2l
    whipped double cream

Mix with the pate à bombe. Add the cream through the mixture.

Sorbet Cherry Yoghurt

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