RUGOSO APRICOT DESSERT

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  1. ALMOND COCOA BISCUIT
  2. MOIST VANILLA INSERT
  3. FRESH APRICOT COMPOTE
  4. RUGOSO RARE CHOCOLATE MOUSSE
  5. DARK GLAZE

ALMOND COCOA BISCUIT

MOIST VANILLA INSERT

FRESH APRICOT COMPOTE

RUGOSO RARE CHOCOLATE MOUSSE

DARK GLAZE

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