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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