|Callebaut Dark Chocolate Origine Sao Thomé 70 %||136g|
Whip egg whites and the sugar to a meringue and turn it all together.
Bake it 10 to 12 minutes in 160 ° Celcius.
|Coffee Beans - infuse to 160g||60g|
|Callebaut Milk Chocolate Origine Arriba 39 %||200g|
Add gelatine, then the chocolate.
When the temperature is about 30-35 degrees, add the whipped cream.
Freeze in the moulds.
Add gelatine. When the temperature is 35 degrees add the butter.
Freeze in the mould.
|Black currant puree||156g|
Leave to infuse. For black currant jelly use 1 dl puree and 2 1/2 g gelatine and freeze in moulds.
Use the rest for coulis.
|Callebaut White Chocolate W2NV||125g|
|Callebaut Pailleté Feuilletine||35g|
|Cream 38 %||300g|
|White Chocolate W2NV||125g|
Stratified with egg yolks to 85 degrees and add the chocolate.
Let it absorb for 4 hours.
Sieve and put in the ice machine.
|Callebaut cocoa Powder CP||15g|
Bake it for 3 minutes, 180 ° Celcius.