Working Method

Praline Rice Crackers (7g)
  • Blend everything together in the food processor.
  • Roll out between 2 paper sheets till 3mm. Let it set.
  • Cut rounds of 5cm. 

Coconut Biscuit (1 tray 40x60cm)
  • Sift all powder, except the granulated sugar. 
  • Whip the egg white with granulated sugar until you get a firm texture. 
  • Fold in, powders and orange zests. 
  • Spread on baking tray 40x60cm.
  • Bake 10-12mins at 180°C
  • Cool down and cut round of 4.5cm. Reserve it.

Vietnam 45% Chocolate Creamy (8g/insert)
  • Warm the coconut cream to 60°C, pour on the chocolate and mix
  • Mold 8g in flexipan half sphere Demarle ref/1489.
  • Let it set in fridge, then add the pineapple brunoise on top

Thai Pineapple Brunoise (10g/insert)
  • Mix all together except sugar and pectin.
  • Bring to a boil by adding the sugar/pectin mix at 60°C.
  • Mold in flexipan half sphere Demarle ref/1489 on top of the milk chocolate cream.
  • Dispose a layer of biscuit then freeze

Tofu Lime Mousse (55g/mold)
  • Soak gelatine in water. 
  • Warm the fresh cream at 80°C, pour over tofu, lime zest and chocolate. 
  • Add melted gelatine and blend using hand mixer. 
  • At 27-28°C, add the whipped cream.

About this recipe

Complexity level:  

Belcolade, real Belgian chocolate, produced exclusively in Belgium following a long tradition of craftmanship, quality and refinement. 


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