Finger Extra-Bitter Guayaquil
Recipe

Crispy puffed rice and cocoa nibs
Ingredients | Preparation |
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Mix together |
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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. |
Ganache Extra-Bitter Guayaquil 64 %
Ingredients | Preparation |
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If possible, infuse the cloves in the cream the day before. |
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Boil |
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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. |
Mousse Extra-Bitter Guayaquil 64%
Ingredients | Preparation |
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Make a custard |
Cook at 85 ℃ |
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Mix with the custard |
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Add to 35℃ |
Once the cream is made, poach six regular balls of mousse onto the ganache. |
For Assembly and Finishing
Once the dessert is made, decorate with raspberries. Add edible flowers and decorate the plate. |