Component 1Fluorless Pro Intense Dark Chocolate 60% biscuit
Ingredients
| 500 g | Albumens |
| 170 g | Sugar |
| 100 g | Egg yolks |
| 500 g | Pro Intense Dark Chocolate 60% |
| 120 g | Butter |
Method
Whip the albumens with the sugar at foamy snow, add the liquid egg yolks. At the end distemper with the melted chocolate together with the butter.
Lie down in sheets and cook at 160°C 12’ VA.
Component 2Crispy praline dark icing
Ingredients
| 1000 g | Uganda Single-Origin Dark Chocolate 78% |
| 200 g | Fine TGT Hazalenut Praline 55% |
| 130 g | Hazelnut paste |
| 240 g | Sunflower oil |
| 140 g | Hazelnut granules |
| 120 g | Crunchy Flakes |
Method
Melt the chocolate, add the Icam cream and the hazelnut paste. Mix and add slowly the sunflower oil and to end the hazelnut granules and the crunchy flakes
Component 3Raspberry and coconut gelèe
Ingredients
| 1000 g | Coconut puree |
| 500 g | Raspberries |
| 400 g | Sugar |
| 35g | Pectin NH |
| 50g | Sugar |
| 3pz | Vanilla bean |
| 50g | Lemon juice |
| 30% | On the final weight of invert sugar in addition |
Method
Heat the puree with the whole raspberries and sugar. Add the pectin premixed with sugar and subsequently the vanilla bean and lemon juice. Cook at desired consistency. Weigh and add the percentage of invert sugar. Pour.
Component 4Hazelnut praline Uganda 78% semifreddo
Ingredients
| 320 g | Uganda Single-Origin Dark Chocolate 78% |
| 320 g | Cream 35% mg |
| 320 g | Invert sugar |
| 160 g | Fine TGT Hazelnut Praline 55% |
| 800 g | Italian meringue |
| 2200 g | Half whipped cream |
Method
Realize a ganache with the first cream, invert sugar, praline and chocolate. Realize and add the meringue. Add the half whipped cream.
Preparation
Build the cake or the single portion and put it in a blast chiller.
Presentation
Demould, glaze and decorate as desired.
