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  2. Caracola Chocolate y Crema

Mousse Alunga™

Receta

creado por
  • Martin Diez - Chef Pastelero centro de formación de la CHOCOLATE ACADEMY™ Francia
  • Philippe Bertrand - Director de la CHOCOLATE ACADEMY™ de Barry Callebaut, Francia, MOF Chocolatero-Confitero
  1. Mousse Alunga™

Mousse Alunga™

ingredientes preparación
  • 190g
    Leche entera

Hervir

  • 300g
    CHM-Q41ALUN

Verter sobre

  • 520g
    nata montada blanda

A 35°C, incorporar

  • CHM-Q41ALUN

Verter la leche hirviendo sobre la cobertura de chocolate con leche Alunga™ 41%. A 35°C, incorporar la nata semimontada.

Para la presentación, introducir una placa de cobertura de chocolate con leche Alunga™ 41% entre 2 capas de mousse Alunga™.
Degustar a 22-24°C.

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