Chocolate Noir
INGREDIENT
Whipping Ganache
180g Whip Fresh Dairy Blend Whipping Cream
22g invert sugar
22g glucose
84g Van Houten Professional Signature Dark Chocolate 53%
80g Van Houten Professional Intense Dark Compound
470g Whip Fresh Dairy Blend Whipping Cream (cold)
Chocolate Mousse
250g full cream milk
285g Van Houten Professional Signature Dark Chocolate 53%
17g powder gelatine
45g water
500g Whip Fresh Dairy Blend Whipping Cream
Feuilletine Base
30g Van Houten Professional Milk Compound
7g Ausicows Butter
48g BWY Hazelnut Paste
40g Feuilletine (wafer base)
1g sea salt
1⁄3 nos orange zest
Method
Whipping Ganache
- Heat the cream, invert sugar and glucose.
- Hand blend with chocolate.
- Lastly, hand blend with cold cream.
Chocolate Mousse
- Heat the cream, hand blend with chocolate and gelatin mass.
- Fold with cream.
Feuilletine Base
- Double boil milk chocolate and butter.
- Mix with the feuilletine, hazelnut paste, sea salt and orange zest.
