Original creation by
Aurélien TROTTIER
Chocolats & Pâtisseries Créatives
Artisan Passionné, France
MEMORY
Chef :
Brand
Quantity :
Recipe for 1 frame 60 x 40 cm
1 ) TANZANIA CHOCOLATE MARSHMALLOW
Ingredients
650 g sugar
210 g inverted sugar (1)
30 g extra brut cocoa powder
225 g water
250 g gelatine mass
300 g inverted sugar (2)
Step
Bring the sugar, the inverted sugar (1), the cocoa powder and the
water to 112°C.
Dissolve the gelatine mass.
Emulsify with the inverted sugar (2).
pour into frame and leave to crystallize.
2) ASSEMBLY
Ingredients
No ingredients.
Step
Cut in Cointreau® bottle shape.
Coat with the Tanzania dark chocolate (Cacao Barry).
Insert the stick and leave to crystallize.
Flame with Cointreau® at the last minute.
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