chocolate shell
Spread a thin layer of tempered chocolate between two sheets of plastic wrap.
Cut with a 14cm diameter cookie cutter.
Once the chocolate has crystallized, cut it in half to create two half-moons.
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Recipe
Download Recipechocolate shell
- milk chocolate reno x milk IRCA 200g
- Total 200g
passion fruit jelly
- passion fruit puree RAVIFRUIT 200g
- sugar 50g
- Gelatin 6g
- Water 30g
- Total 286g
passion fruit jelly
Rehydrate the gelatin with water.
Heat the puree in the microwave and add the sugar and gelatin mass.
Pour approximately 50-70 grams into a cylindrical silicone mold with a diameter of 7 cm.
hazelnut financier
- delinoisette IRCA 550g
- vigor baking IRCA 4g
- flour 50g
- corn starch 50g
- eggs white 370g
- melt butter 120g
- Total 1144g
hazelnut financier
Mix all the dry ingredients by hand with a whisk.
Add the egg whites and then the melted butter, continuing to mix until the mixture is smooth.
Fill the pans and bake in a conventional oven at 180°C with the vent closed for 10-15 minutes. cut a 7 cm disc and place it on the gelled mixture.
dark chocolate mousse Arriba 64%
- milk 280g
- levosucrol IRCA 50g
- arriba nacional 64% DOMORI 315g
- cream 520g
- Total 1165g
dark chocolate mousse Arriba 64%
Heat the milk and invert sugar Melt
the dark chocolate at 40°C and emulsify the two
products with an immersion blender. Once the
ganache has reached 40°C, add the
semi-whipped cream, stirring gently.
Pour the product into the PXHALFMOON mold from PAVONI
mascarpone namelaka
- milk 200g
- glucose 10g
- lilly neutro IRCA 45g
- joy gelato mascarpone IRCA 16g
- reno x white IRCA 340g
- cream 250g
- Total 861g
mascarpone namelaka
Bring the first four ingredients to a gentle boil, mix in the white chocolate, and finally the chilled cream. cool in the refrigerator and assemble the next day.
Assembly, layout and finishing
Fill the halfmoon mold with the dark chocolate mousse, insert the frozen insert, cut into half-moons, with financier and gelled, cover with more mousse and chill.
Unmold, place the two chocolate layers on the sides and spray with the mixture of half milk chocolate and half cocoa butter.
whip the namelaka, decorate the top and add autumn fruit along with: Dobla Lace flower dark assortment.