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Crispy Chocolate Delight

Crispy Chocolate Delight recipe

12 Sep 2019

Belcolade
Recipe
Nutrition

Composition

  1. Crispy
  2. Base
  3. Fruit Jelly
  4. Chantilly

1. Crispy - 30g

Ingredients

Working method

  1. To make the crispy, melt Belcolade Noir Selection 30% Sugar Reduced with PatisFrance Pralirex Hazelnut and add the crispy rice.
  2. Spread the mixture between two sheets of baking pape and roll it 5 mm thick. Cool down and cut the round shape.

 

2. Base - 50g

Ingredients

Working method

  1. To make the base, the mix all ingredients together using a fl at beater for 4 min at medium speed.
  2. Spread 1 cm thick on a silicone mat.
  3. Bake 8 to 10 min. at 180°C, close damper.

3. Fruit Jelly - 20g

Ingredients

Working method

  1. To make the fruit jelly, heat up the fruit juice to 60⁰C and add soaked gelatin.
  2. Pour into a ring mould and put it in the freezer.

Chantilly - 50g

Ingredients

Working method

  1. For the decoration, warm up the Belcolade Noir Selection 30% Sugar Reduced to 45°C. 
  2. Fold the lightly whipped cream on top. 

Nutritional Values (per 100g)