Grams | ||
---|---|---|
Biscuit Chocolate | ||
Egg | 200 | |
Egg Yolk | 92 | |
Sugar | 52 | |
Invert Sugar | 80 | |
Belcolade Cocoa Powder | 32 | |
Belcolade Noir Pérou 63% | 100 | |
Flour | 92 | |
Baking Powder | 8 | |
Oil | 17 | |
Butter | 150 | |
Biscuit Chocolate total | 823 | |
Cocoa Streusel (for chocolate crisp) | ||
Flour | 125 | |
Belcolade Cocoa Powder | 20 | |
Almond Powder | 150 | |
Brown Sugar | 150 | |
Butter | 150 | |
Salt Flower | 2 | |
Cocoa Streusel (for chocolate crisp) total | 597 | |
Chocolate Crisp | ||
Belcolade Noir Selection 55% | 60 | |
Praliné 50% PatisFrance | 85 | |
Butter | 30 | |
Cocoa Streusel | 260 | |
Hazelnuts Minced | 28 | |
Salt Flower | 1 | |
Chocolate Crisp total | 464 | |
Praliné Mousse | ||
Milk | 180 | |
Praliné 50% PatisFrance | 400 | |
Powdered Gelatin | 7 | |
Water | 42 | |
Ambiante | 450 | |
Praliné Mousse total | 1079 | |
Creamy Chocolate | ||
Dairy Liquid Cream 35% | 333 | |
Milk | 333 | |
Sugar | 66 | |
Egg Yolk | 133 | |
Belcolade Noir Origins Péru 64 | 400 | |
Creamy Chocolate total | 1265 | |
Glaçage Rocher | ||
Oil | 90 | |
Belcolade Noir Sélection 55% | 35 | |
Carat Coverlux Milk | 500 | |
Hazelnuts Minced | 120 | |
Glaçage Rocher total | 745 | |
Chantilly Chocolate Péru | ||
Dairy Liquid Cream 35% | 500 | |
Invert Sugar | 20 | |
Belcolade Noir Origins Péru 64 | 160 | |
Dairy Liquid Cream 35% | 500 | |
Powdered Gelatin | 4 | |
Water | 24 | |
Chantilly Chocolate Péru total | 1208 |