Ricarda 20.25
Recipe components
Alto El Sol 65% Chocolate Biscuit
Preparation | Ingredients |
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Preparation Blend almonds, pistachios, lemon peel, whole egg, granulated sugar, butter, butter lard and chocolate. Add wheat flour, baking powder and cocoa powder. But it into mould and bake it at 160°C for 40 minutes. | Ingredients
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Forest Strawberry – Coulis
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Preparation Mix all dry ingredients. Boil up puree with dry ingredients. | Ingredients
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Amalfi Lemon Syrup
Preparation | Ingredients |
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Preparation Boil up sugar with the water and add juice. | Ingredients
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Alto El Sol 65% Chocolate Ganache
Preparation | Ingredients |
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Preparation Boil cream with forest honey and Earl Grey Tea. Strain mixture and pour it over chocolate, butter and brandy. Mix it well. | Ingredients
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Buckwheat Cruch
Preparation | Ingredients |
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Preparation Melt chocolate and mix it with remaining ingredients. Roll it out between two chocolate sheets and cut it. | Ingredients
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Alto El Sol 65% Chocolate Coating
Preparation | Ingredients |
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Preparation Melt chocolate and cocoa butter. Add remaining ingredients and mix it well. | Ingredients
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Assembly
Preparation | Ingredients |
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Preparation Fill chocolate biscuit with coulis, ganache and crunch. Dip it into syrup and glaze it with coulis. Freeze it for 1 hour. Glaze cake with chocolate coating and decorate it. | Ingredients
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