The Royal

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Chocolate Mousse

Ingredients Preparation
  • 121g
    whole milk
  • 58g
    glucose

Boil

  • 393g
    CHD-Q70SDO

Pour on

  • 700g
    whipped cream

At 30°C (86°F), add

Praliné Mousse

Ingredients Preparation
  • 104g
    milk

Boil

  • 16g
    egg yolks
  • 14g
    sugar
  • 10g
    custard powder

Mix until white

Prepare a pastry cream and

  • 12g
    CHM-P36ELYS-LN
  • 14g
    NCB-HD706-BY
  • 18g
    PRN-PIE502BY

Add

  • 90g
    whipped cream

At 30°C (86°F), add

Cara Crakine™

Ingredients Preparation
  • 150g
    FNF-X32CARACR

Cut in cubes

Assembly

On a 1 mm thick chocolate square (5 cm x 5 cm) made of dark couverture chocolate Extra Bitter Guayaquil 64%, successively layer the chocolate mousse and praliné mousse.
Add the Cara Crakine™ cubes and some pierced chocolate squares.

Get in Touch