chocolate sheet

Crazy monoportions decorated with randomly broken Grillage Sheets will not let you get bored. Chocolate and almond mousse with mango and raspberry jelly is a simple recipe that impresses with its form.

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Used products and decorations for chocolate sheet

WHITE CHOCOLATE SHEET

Code 33951

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE DARK 72%

Code CHN72XXA3

ROASTED HAZELNUT 100% 5KG

Code 3310

Private: CRISPY FLAKES ROYAL

Code 332451

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chocolate sheet Recipe

CRUNCHY CHOCOLATE COOKIE

Ingredients:

150 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

100 gButter

100 gHazelnut paste 100% Barima Artisanal (code 3310)

150 gRoyal crispy flakes Barima Artisanal (code 332451)

Preparation:

Melt the chocolate with butter and stir it with hazelnut paste and crispy flakes. Spread thin leyer of the mixture onto the silicon mat and cool.

FRUIT JELLY

Ingredients:

200 gMango puree

200 gRaspberry puree

20 gGelatine

Preparation:

Dissolve the gelatine in fruit purees, then heat to 60⁰C, pour into a silicone moulds and freeze. Use as a filling for the mousse.

DARK CHOCOLATE ALMOND MOUSSE

Ingredients:

150 gCream 30%

200 gDark chocolate 56% Barima Artisanal (code CHN56XX3)

50 gSugar

50 gWater

3Egg yolks

200 gWhipped cream 30%

25 gConcentrated almond paste

12 gGelatine

10 gRum

Preparation:

Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate, making ganache. Make a syrup from the sugar and water. Add the syrup to the egg yolks while whisking. Whisk the mass to obtain almost white colour. Finally, gently blend it with the whipped cream and chocolate ganache adding almond paste and rum.

Pour the mousse into the silicone moulds (half of capacity), put frozen jelly inside and fill the moulds with the rest of mousse. At the end cover it with crunchy cookie and freeze.

Spray the white velvet Barima Artisanal Color (code AP0379NE) and gold pearly colorant Barima Artisanal Color (code AP0201OR) onto the frozen mousses.