Ingredients
| 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 | |
