Component 1Cocoa crumble
Ingredients
| 60 g | cookies flour |
| 20 g | Cocoa Powder 10/12 |
| 100 g | almond flour |
| 100 g | sugar |
| 100 g | butter |
Method
Component 2Italian meringue
Ingredients
| 300 g | egg whites |
| 600 g | sugar |
| 200 g | water |
Method
While whipping the egg white, cook water and sugar at 121°C. Then pour the syrup into the egg white and keep whipping until it’s cooled. The cooling process goes between 25 °C and 28°C. To preserve it at best, it must be blast chilled to avoid the separation of the syrup from the egg white.
Component 3Creamy cheese mousse
Ingredients
| 250 g | creamy cheese |
| 180 g | italian meringue |
| 8 g | gelatine |
| 40 g | water |
| 250 g | fat cream |
| 50 g | Milk Chocolate Chunks |
Method
Melt the cheese at around 28°C, add the softened gelatine melted in the microwave, add the meringue and mix well, making sure that no lumps develop within the cream. Add the Milk Chocolate Chunks and finally lighten everything with the semi-whipped fresh cream.
Component 4Ganache topping
Ingredients
| 100 g | Regina Dark Chocolate |
| 100 g | Regina Milk Chocolate 35% |
| 150 g | fresh fat cream |
| 20 g | glucose |
Method
Boil fresh cream with glucose and emulsify with the Chocolate. Use immediately or heat at 28/30 °C.
Preparation
Put the desired amount of crumble in the jar, lightly press and pour on the desired amount of cream cheese, let it stabilize in the fridge for 1 hour, garnish with the Chocolate topping. Decorate with Topping, Chocolate disc and Milk Chococrock.
