Ingredients
| Grams | ||
|---|---|---|
| Chocolate Fondant | ||
| Egg | 995 | |
| Inverti Sugar | 270 | |
| Sugar | 450 | |
| Almond Powder | 270 | |
| Ambiante | 435 | |
| Flour | 472 | |
| Baking Powder | 3 | |
| Belcolade Cocoa Powder | 90 | |
| Salt Flower | 7 | |
| Butter | 270 | |
| Belcolade Noir Vietnam 73% | 150 | |
| Chocolate Fondant total | 3412 | |
| Ganache Vietnam Framboise | ||
| Raspberry Fruit Pulp | 420 | |
| Glucose | 165 | |
| Inverti Sugar | 190 | |
| Cocoa Butter | 250 | |
| Belcolade Noir Vietnam 73% | 1000 | |
| Butter | 165 | |
| Classic Raspberry | 60 | |
| Ganache Vietnam Framboise total | 2250 | |
| Raspberry Cake Icing | ||
| Frozen Natural Raspberry | 880 | |
| Sugar | 220 | |
| Sugar | 132 | |
| NH Pectine | 22 | |
| Miroir Glassage Neutre | 500 | |
| Raspberry Cake Icing total | 1754 | |
