|Callebaut Origine "Madagascar" chocolate||153g|
Add the egg yolks.
Beat the egg white with the sugar and fold in the chocolate mixture.
Bake in a water bath at 220°C for 45 min. (84°C inside temperature).
|Callebaut Excellent WNV white chocolate||167g|
|Callebaut Mycryo cocoa butter||60g|
Heat the apricot pulpe and sugar to 60°C.
Add the Mycryo and allow to melt.
Add heated gelatine.
Mix all together with a mixer.
|Cacao Barry "Alto El Sol" chocolate 65%||420g|
Melt the Alto El Sol chocolate.
Heat the cream with the water and the syrup. Stir with the melted chocolate and mix well (all ingredients should have 35°C).
Fold in the egg yolks and finally the whipped cream.
|Cacao Barry "Alto El Sol" dark chocolate||200g|
|Cacao Barry Pailleté Feuilletine||100g|
|Callebaut cocoa powder CP||120g|
|Cacao Barry "Alto El Sol" chocolate||300g|
Heat the cream to 80°C and add gelatine.
Mix with the cocoa, chocolate and butter.
Boil sugar and water to 125°C and mix with the chocolate mixture.