Original creation by
Jacques BELLANGER,
Meilleur Ouvrier de France Pâtissier
Chocolaterie Beline, Le Mans, France
Alexandra
Chef :
Brand
Quantity :
Recipe for approx. 80 pieces
recipe for st rémy chocolates
INGREDIENTS & PREPARATION
Ingredients
300 g 35% cream
45 g glucose
600 g dark couverture
150 g unsalted butter
90 g St-Rémy® brandy 60%
60 g powdered sorbitol
Step
Boil together cream and glucose.
Pour on dark couverture.
Mix and add unsalted butter, St-Rémy® brandy and powdered sorbitol.
Pipe in moulds previously lined thinly with dark couverture.
Let set and coat with a thin layer of dark couverture.
Decorate with some small chocolate shavings sprinkled of cocoa powder.
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