Component 1Caprese
Ingredients
| 450 gr | Sugar |
| 450 gr | Eggs |
| 450 gr | Butter |
| 400 gr | Dark Chocolate Pro Intense |
| 450 gr | Roasted Almond Flour |
| 125 gr | Weak Flour |
| 30 gr | Corn Starch |
| 10 gr | Baking |
| 300 gr | Dark Chocolate Pro Intense |
Method
Melt together butter and Dark Chocolate Pro Intense, add in the planetary mixer the sugar and the roasted almond flour, then add eggs slowly. Sift all the powders and add to the mixture, finally add cutterized Dark Chocolate Pro Intense.
Cook in a baking tin at 165°C for 30 minutes.
Component 2Inverted Foam with Dark Pro Intense
Ingredients
| 1500 gr | Fresh Cream 35% fat |
| 625 gr | Dark Chocolate Pro Intense |
| 5 gr | Isinglass |
| 25 ml | Water |
Method
Heat the fresh cream, then add the isinglass softened in water and finally add the Dark Chocolate Pro Intense. Emulsify and put in fridge.
Whip if needed.
Component 3Inverted Foam with Cremone Bianco
Ingredients
| 1500 gr | Fresh Cream 35% fat |
| 800 gr | Cremone Bianco |
| 14 gr | Isinglass |
| 70 ml | Water |
Method
Heat the fresh cream, then add the isinglass softened in water and finally add the Cremone Bianco. Emulsify and put in fridge.
Whip if needed.
Component 4Inverted Foam with Milk Chocolate Chiara and Orange zest
Ingredients
| 1500 gr | Fresh Cream 35% fat |
| 735 gr | Milk Chocolate Chiara |
| 2 | Orange Zest |
| 10 gr | Isinglass |
| 50 ml | Water |
Method
Heat the fresh cream, then add the isinglass softened in water and finally add the Milk Chocolate Chiara and the Orange zest. Emulsify and put in fridge.
Whip if needed.
Preparation
When cooled, overturn and sprinkle with icing sugar and Cocoa Powder 22/24, then decorate and finish by adding the creams.
Add seasoned or sautée seasonal fruit.
