The Royal
Recipe
Chocolate Mousse
| ingredients | preparation |
|---|---|
|
Boil |
|
Pour on |
|
At 30°C (86°F), add |
Praliné Mousse
| ingredients | preparation |
|---|---|
|
Boil |
|
Mix until white |
Prepare a pastry cream and |
|
|
Add |
|
At 30°C (86°F), add |
Cara Crakine™
| ingredients | preparation |
|---|---|
|
Cut in cubes |
Assembly
On a 1 mm thick chocolate square (5 cm x 5 cm) made of dark couverture chocolate Extra Bitter Guayaquil 64%, successively layer the chocolate mousse and praliné mousse. |
