Instant CH3
Recipe

Mango Passion Jelly
Ingredients | Preparation |
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In a pot, bring all the ingredients to a boil. Cook at 65 Brix with refractometer. Reserve until ready to use. |
Chocolate Sweet Dough
Ingredients | Preparation |
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Mix into Robot Coupe butter, hazelnut flour, almond flour, AP flour, powdered sugar and Cacao Barry Extra Brute Cacao Powder. Add fresh eggs and salt. Mix to have a homogenous texture. Keep it in the fridge. Roll with rolling pin at 2.5 mm Bake at 350°F for 8 minutes. |
Chocolate Ganache
Ingredients | Preparation |
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Boil the cream, glucose and inverted sugar, add to the rest of the ingredients and mix with hand blender. Cool down and refrigerate until ready to use. |
Pastry Cream
Ingredients | Preparation |
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In a pot, bring to a boil the milk and vanilla bean, pour into the yolks, sugar and starch to temper. Bring to a second boil with all ingredients. Add the gelatine. Set aside, until ready to use. |
Meringue for Chocolate Chibouste
Ingredients | Preparation |
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In a pot bring the sugar, water and glucose to a boil to reach 117°C. Mix the egg whites, and slowly pour the syrup. |
Chocolate Chibouste
Ingredients | Preparation |
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Mix the pastry Cream with the melted Cacao Barry Ocoa™ Dark Coverture 70%. Fold in Meringue form previous preparation. Use as needed. |
Chocolate Cream
Ingredients | Preparation |
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Melt the chocolates with the butter. With the warm pastry cream, mix in the chocolate butter mixture. Fold in the whipped cream. Reserve to use later. |
Chocolate Financier
Ingredients | Preparation |
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Put all the ingredients in the Robot Coupe. Pour into Silpat at 3mm Bake at 420°F for 4 minutes. |
Chocolate Shell
Ingredients | Preparation |
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Melt and temper with Cacao Barry Excellence Dark Coverture 55% and the deodorized Cocoa Butter Mini Pistoles. Cast moulds and reserve. |