The Forêt Noire
Recipe
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Hazelnut Brownie Biscuit
ingredients | preparation |
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Melt at 45°C |
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Whiten |
Blend the two mixes together. |
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Add |
Bake in the oven. |
Vanilla Chantilly Cream
ingredients | preparation |
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Whisk |
Extra Bitter Guayaquil Chocolate Mousse
ingredients | preparation |
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Boil |
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Pour over |
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Cool rapidly |
Assembly
ingredients | preparation |
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Use Extra Bitter Guayaquil dark chocolate to mould very thin cylinders 3 cm in diameter and 10 cm long |
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Place some silver flakes on the chocolate rods and half a morello cherry on each end of the cylinders |