Original creation by Marc DUCOBU
Relais Desserts,
Pâtisserie DUCOBU,
Waterloo, Belgium
Desire
Chef :
Brand
Quantity :
Recipe for 150 to 200 pieces
Marc Ducobu's chocolate recipe
1. COINTREAU® GANACHE
Ingredients
285 g cream (35% fat)
85 g inverted sugar
560 g milk chocolate
45 g Cointreau® 60% vol.
98 g butter
Step
Heat cream to 84°C with inverted sugar.
Pour on milk chocolate. Mix.
Add Cointreau®, mix.
To 31°C, add butter and mix again.
2. RASPBERRY FRUIT PASTE
Ingredients
300 g raspberry puree
90 g sugar
90 g maltitol (sweetener)
3 g pectin
3 g lemon juice
Step
Cook the fruit paste to 69 Brix measured by refractometer.
3. FINISHING
Ingredients
No ingredients.
Step
Cover with the dark chocolate and seal with the milk chocolate.
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