Verrine de Chocolate
Produtos utilizados
Inovare Intense Bar 2,100kg
Inovare Ao Leite Bar 2,100kg
White Melken Chocolate Granule 400g
Sobre a receita
This Chocolate Verrine recipe was developed for our food service audience
Ingredientes
- 390ml UHT milk cream
- 550g Inovare Intense Bar
- 525g UHT cream
- 1050g Inovare with Milk
- 2g Clove Powder
- 3g Cinnamon Powder
- 65ml Cognac
- 620g chocolate cake shavings
- 155g Melken White Chocolate Granules
Intense Ganache:
Spice Ganache:
Dough:
Finalization:
Modo de preparo
1. Make the intense ganache: heat the cream and Inovare Intense, stirring until you get a smooth cream.2. Make the spice ganache: heat the cream and Inovare Ao Leite, stirring until creamy. Add cloves, cinnamon and brandy to this cream. Chill for 3 hours to acquire consistency. 3. In individual packages (capacity 120 g), place 20 g of cake shavings, 50 g of spice ganache, 30 g of Intensa ganache and 5 g of Melken White Granule. 4. Cap, label and keep refrigerated.