Fish in a bowl Recipe by chef Philippe Leleu

fish-in-a-bowl

INGREDIENTS (DARK CHOCOLATE GANACHE BASE)

  • Emotion 58 Belgian dark couverture chocolate
  • Intense 35 Belgian milk couverture chocolate
  • Obsession 30 Belgian white couverture chocolate
METHOD
  1. Melt the Emotion 58 Belgian dark couverture chocolate, the Intense 35
    Belgian milk couverture chocolate and theObsession 30 Belgian white chocolate separately at 45°C.
  2. Temper the Emotion 58 Belgian dark couverture chocolate to 27-28°C
    before going up again to 29-30°C
  3. Temper the Intense 35 Belgian milk couverture chocolate and the
    Obsession 30 Belgian white chocolate to 26-27°C.
  4. Use a brush to paint the parts of the moulds in Emotion 58 Belgian dark couverture chocolate and Obsession 30 Belgian white chocolate.
  5. Mould the fish with tempered Intense 35 Belgian milk couverture chocolate.
  6. Put the mould into the fridge during 15-20 min at a temperature
    between 8 and 11°C.
  7. Unmould.
  8. Take each part of the fish, heat the sides on a heated plate and stick the
    2 parts together.
Share