Party cake with champagne bottles from chocolate

Celebration Bar

This dessert is a true party on a plate! A sunny pistachio glaze with crunchy crocant wraps around a velvety interior, topped with cheerful chocolate decorations shaped like champagne bottles marked “Party!” – the perfect touch for any festive occasion. The Champagne Celebration Bar bursts with color, fun, and flavor – ideal for birthdays, New Year’s, or any reason to celebrate.

VideoRecipePhoto

Used products and decorations for Celebration Bar

Party Bottle

Code 33775

CHOCOLATE WHITE 29%

Code CHB28XXB3

Pistachio Spread with Kataif

Code 6842

ALMOND CROCANT 50% 1KG

Code 6147

video Download recipe

Celebration Bar Recipe

Strawberry cremeux

Ingredients:

70gCream 30% fat

190gStrawberry puree

2pcsEgg yolks

40gSugar

100gBarima Artisanal White chocolate 29% (code CHB28XXB3)

4gGelatine

20gWater

10gConcentrated strawberry paste

Preparation:

Soak gelatine in cold water. Heat the cream with egg yolks, sugar and strawberry puree at 82°C. Add soaked gelatine and strawberry paste, pour it over the chocolate and emulsify. Pour the mass into a silicone mould and freeze.

White chocolate Prosecco mousse

Ingredients:

125gCream 30% fat

15gGelatine

75gWater

150gBarima Artisanal White chocolate 29% (code CHB28XXB3)

30gConcentrated Prosecco paste

375gWhipped cream 30% fat

50gBarima Artisanal Pistachio spread with Kataifi (code 6842)

Preparation:

Soak gelatine in cold water. Boil the cream, add soaked gelatine and pour it over white chocolate. Add Prosecco paste and mix, then gently combine with the whipped cream. Pour the mousse into a square rim, insert the frozen strawberry cremeux and spread with pistachio kataifi filling. Fill the rim with remaining mousse. Freeze and cut into three equal rectangles.