CHOCOLATE PATE SABLE
Mix all together and place in the frigde for 3 hours. Roll out to 4 mm an cut out 14 cm disks and bake in a oven of 180C for 15 minutes.
Criollo
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Recipe
Download RecipeCHOCOLATE PATE SABLE
- Icing sugar 180g
- Flour 460g
- Buter 220g
- Almond flour 60g
- Cocoa powder 30g
- Whole eggs 100g
- Total 1050g
CRISPY INSERT
- Sinfonia Cioccolato Latte 38% 100g
- Crue di cacao 60g
- Praline Delicrisp Noir 100g
- Total 260g
CRISPY INSERT
Mix all ingredients togerther. And spread on bake pate sable.
DARK CHOCOLATE GANACHE
- Sinfonia Cioccolato Fondente 76% 150g
- Cream 200g
- Honey 35g
- Total 385g
DARK CHOCOLATE GANACHE
Heat up the cream and pour over the chocolate and honey. Mix well until smooth and place for 24 hours in a fridge. After cooling pipe on the insert and store in the freezer.
DARK CHOCOLATE WHIPPED GANACHE
- Liquid cream 35% Fat-1 150g
- Sinfonia Cioccolato Fondente 76% 150g
- Liquid cream 35% Fat-2 200g
- Lilly Neutro 20g
- Water 20g
- Total 540g
DARK CHOCOLATE WHIPPED GANACHE
- Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.
- Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.
- Put it in the fridge (4°C) for one night.
- Whip the mixture in a planetary mixer at medium speed until light and frothy.
Assembly, layout and finishing
Fill silicon mold with the mousse and press in the insert, place in the freezer for at least 12 hours. After demolding spray with a orange/gold chocolate velvet spray and decorate. (see picture)