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Recipe
Choco Ginger Mouse

Chocolate Cremeaux

120 gram Milk
15 gram Fresh Ginger
105 gram Cream
25 gram Glucose
40 gram Yolk
85 gram Embassy Oceanic Blend 65% Dark Chocolate
50 gram Embassy Azalea 34% Milk Chocolate

  • Heat up the milk and add in the chopped ginger, infuse for 20 min
  • Sieve and mix it with cream and glucose
  • Heat up again and add in the yolk, cook until 82 degree
  • Pour to the chocolate, and blend with hand blender until emulsify

 

Chocolate Sponge

275 gram Whole Eggs
80 gram Sugar
1 gram Salt
210 gram Embassy Equatorial Blend 56% Dark Chocolate
60 gram Flour
30 gram Cocoa Powder
30 gram Vegetable Oil

  • Whisk together the whole eggs and sugar to a ribbon stage texture
  • At the same time melt the chocolate
  • Add in the sifted flour, cocoa powder, salt and vegetable
  • Fold slowly the melted chocolate into the mixture
  • Spread on the baking tray and bake at 200o C for 20 minutes

 

Chocolate Caramelize Cashew Nut

70 gram Caramelize Cashew Nut
20 gram Embassy Oceanic Blend 65% Dark Chocolate
10 gram Chocolate Cream
10 gram Butter

  • Mix all the ingredients together and make a thin layer around 3-4mm thickness

 

Caramelize Cashew Nut

150 gram Sugar
200 gram Chopped Cashew
15 gram Butter

  • Make a dry caramel and add in the pre heat chopped cashew nut
  • Stir until all cover with caramel and last add in the butter
  • Mix well and pour into the silpat and let it cool down

 

Milk Chocolate Mousse

125 gram Milk
5 gram Gelatin
80 gram Embassy Azalea 34% Milk Chocolate
50 gram Embassy Oceanic Blend 65% Dark Chocolate
250 gram Whipped Cream

  • Heat up the milk, pour to the chocolates and blooming gelatin
  • Blend it with hand blender until emulsify
  • Let it cool down and fold in the whipped cream.

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