1. Almond Chocolate Biscuit
TDT 175g
Flour 20g
Cocoa Powder Callebaut CP 9g
Eggs 150g
Clarified butter 20g
Egg whites 100g
Sugar 50g
Inverted sugar 5g
- After baking it, cut at 18cm and 15cm diameter size
2. Feuilltine Chocolate Milk
Milk chocolate Callebaut 2665 70g
Callebaut Praline Pra-Clas 130g
Callebaut Paillete Feuilletine 50g
- Mix everything and smooth the mixture out with 3 mm thickness
- Put at fringe
- Cut with 15 cm diameter
3. Banane Carameliser
Banana 360g
Sugar 90g
Butter 90g
Vanilla 1 pc
- Caramelize on the pan with sugar and add Beurre.
- Cut Banana and put into the Caramel with Vanille.
- Put Biscuit Almond Chocolate into the 15cm cercle, and put Caramelized Banane on that.
- Keep it at freezer.
4. Mousse of Chocolate and “Kurozu” Vinegar
Egg yolks 100g
Fresh cream 38% 60g
Sugar50g
Gelatin leaves 6g
Fresh cream 38% 400g
Callebaut chocolate 3815NV 200g
Vinegar “Kanjuku kurozu” 100g
- Beat the mixture of egg yolk, Fresh cream and sucre at 80C
- After cooling it down, add Callebaut 3815NV into it and then add the beaten fresh cream
- Boil Kurozu until when the volume became 2/3
- Add the swallen gelatin into Kurozu
- Mix with 2 mixtures.
Tadahori Oki Japan
'Tsubasa' - Japan
Composition ;
layer from the bottom
- Put Chocolate Mousse with kurozu vinegar into 18cm diameter circle
- Put the freezed Biscuit with almond chocolate with caramelised banana
- Put Feuilletine Chocolat Lait
- Fill up with Chocolate Mousse and “kurozu” vinegar
- Put Almond Chocolate biscuit
- After freezing it, eliminate cercle and spray with chocolate.
layer from the bottom
- Put Chocolate Mousse with kurozu vinegar into 18cm diameter circle
- Put the freezed Biscuit with almond chocolate with caramelised banana
- Put Feuilletine Chocolat Lait
- Fill up with Chocolate Mousse and “kurozu” vinegar
- Put Almond Chocolate biscuit
- After freezing it, eliminate cercle and spray with chocolate.
Japanese selection for World Chocolate Masters 2007.
