Crispy Chocolate Delight recipe
12 Sep 2019
Composition
- Crispy
- Base
- Fruit Jelly
- Chantilly
1. Crispy - 30g
Ingredients
Working method
- To make the crispy, melt Belcolade Noir Selection Sugar Reduced with PatisFrance Pralirex Hazelnut and add the crispy rice.
- 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
- To make the base, the mix all ingredients together using a fl at beater for 4 min at medium speed.
- Spread 1 cm thick on a silicone mat.
- Bake 8 to 10 min. at 180°C, close damper.
3. Fruit Jelly - 20g
Ingredients
Working method
- To make the fruit jelly, heat up the fruit juice to 60⁰C and add soaked gelatin.
- Pour into a ring mould and put it in the freezer.
Chantilly - 50g
Ingredients
Working method
- For the decoration, warm up the Belcolade Noir Selection Sugar Reduced to 45°C.
- Fold the lightly whipped cream on top.
