Hospitality News Middle East - - PRODUCT ZONE -


• Finest Bel­gian Dark Choco­late – Calle­baut 811NV

PREPA­RA­TION Fin­ish­ing

Place pear jelly cubes on top of baked cig­a­rette dough. Pipe a layer of choco­late crémeux, place some pieces of streusel on top and pipe a layer of whipped Vel­vet Chan­tilly on it. Fin­ish off with a bit of rasped lime.


Cre­ate a choco­late vol­cano by mould­ing a large cone with dark choco­late Calle­baut® Finest Bel­gian Choco­late Recipe n° 811. Leave to har­den and un­mould. Soften dark choco­late Calle­baut ® Finest Bel­gian Choco­late Recipe n° 811 and blend them to­gether to cre­ate a rock tex­ture and dec­o­rate the dark choco­late cone with it. Freeze, and color with dark, red and white col­ors. Pre­pare five ‘Erup­tion’ desserts and place them on the choco­late vol­cano sculp­ture. Pour choco­late lava sauce on top so it flows nicely over the desserts.

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