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Crispy Chocolate Delight Sugar Reduced Chocolate

Crispy Chocolate Delight recipe

12 Sep 2019

Nutrition
Real Belgian Chocolate
Patisfrance
Blog
Belcolade
Organic
Recipe
Chocolate

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 40% 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 40% Sugar Reduced to 45°C. 
  2. Fold the lightly whipped cream on top. 

Nutritional Values (per 100g)