|Cacao Barry "Venezuela" dark chocolate||100g|
|Callebaut Cocoa liquor CM||40g|
|Callebaut cocoa powder CP||10g|
|Cacao Barry "Pailleté Feuilletine"||90g|
|Cacao Barry "Venezuela" dark origin chocolate||45g|
|Fleur de sel (salt)||1g|
150g per entremet.
|Cacao Barry "Venezuela" dark origin chocolate||300g|
|Fleur de Sel (salt)||5g|
|Fresh orange juice||30g|
Pour into 90g discs in flexible moulds. Chill in the freezer.
|Cacao Barry "Venezuela" dark origin chocolate||450g|
|Softly whipped cream 35% fat||600g|
Fold the lightly whipped cream into the Venezuela chocolate that is melted at 45°C and gently combine with the pâte à bombe.
|Cream 35% fat||300g|
|Callebaut Cocoa Powder CP||150g|
|Red liquid colour||5g|
In r ings of 8cm diameter, 4,5cm high, pour a layer of Praliné Crunch on the bottom and allow to firm up in the fridge for 5 minutes.
Pour in the Venezuela Sabayon Mousse 1cm high, then the Fleur de Sel Chocolate Disc, then another layer of Venezuela Sabayon, a disc of Chocolate Flourless biscuit, a disc of Yuzu Cream. Re-do the last 2 steps and smooth out the top of the entremets with the sabayon. Place in the freezer. Unmould and glazen the frozen entremets and decorate with a chocolate Totem.
Shelf life : 2 days at 5°C.
Take the entremets out of the fridge 1 hour before tasting.