Finger Extra-Bitter Guayaquil

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Ingredients	Preparation
180g Cocoa puffed rice 50g BIG-PF-1BO 50g mixed cocoa nibs 20g DCP-22SP	Mix together
30g NCB-HD702-BYEX	Add crystallized deodorized cocoa butter
Blend until evenly crisp, then fill the rectangle snack bars. (MLD-090528-M00) Put in the fridge and remove from the mould.

Ingredients

Preparation

Mix together

Add crystallized deodorized cocoa butter

Blend until evenly crisp, then fill the rectangle snack bars. (MLD-090528-M00)

Put in the fridge and remove from the mould.

Ingredients	Preparation
If possible, infuse the cloves in the cream the day before.
182g cream 32g butter 15g liquid sorbitol 0.5pod(s) Tahitian vanilla 15g glucose 15g invert sugar	Boil
175g CHD-P64EBPU 108g CHM-P40GHA	Allow to cool to 80℃ and pour over
Emulsify the ganache. Then at 28℃, frame in 0.8 cm height. Once crystallized, cut to the size of the crisps.

Ingredients	Preparation
135g whole milk 42g egg yolks 30g caster sugar	Make a custard
Cook at 85 ℃
175g CHD-P64EBPU	Mix with the custard
190g smooth whipped cream	Add to 35℃
Once the cream is made, poach six regular balls of mousse onto the ganache.

Once the dessert is made, decorate with raspberries. Add edible flowers and decorate the plate.