Trois Chocolats Health & Well-Being

Let your customers experience indulgence with our healthier twist on the beloved Trois Chocolats. We've successfully improved the nutritional profile focusing on reducing the sugar content by 30% without compromising on taste. To achieve this, we have not only used our Sugar Reduced alternatives, but we have also added more fruit. Rest assured, our healthier version of the Trois Chocolats maintains its moist and flavorful base that will undoubtedly delight your customers’ taste buds.

Embrace this guilt-free treat that nourishes both your cravings and your health

Mix all ingredients together for 4minutes on medium speed. Spread 1750 g out on a 40-60 baking tray and bake. When its cold cut circles out 4 cm Ø and keep a side.

Pipe 12gr on each chocolate cake and freeze.

Boil the Festipak and pour it over the chocolate and cocoa butter. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32° C, add the whipped Passionata. Pour 25 g in an small ring mould of 5 cm Ø and freeze.

Boil the Festipak and pour it over the chocolate. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32° C, add the whipped Passionata. Pour 25 g on top of the white chocolate mousse and freeze.

Boil the Festipak and pour it over the chocolate. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32° C, add the whipped Passionata. Pour 25 g on top of the milk chocolate mousse and place a disk or chocolate cake with Topfil Finest Cherry on top. Freeze.

Heat the Ganache until it reaches a temperature of 35° C and spread a thin layer on top of the mousse.

Whip the Passionata until you reach a firm texture. Pipe a nice dot on top of the ganache and decorate the mousse with a chocolate belt.