Raspberry Milk Chocolate Délice Recipe by Veliche™ Gourmet

raspberry-milk-chocolate-delice

INGREDIENTS (RASPBERRIES CRUNCH)

  • 225 g Intense 35 Belgian milk couverture
    chocolate
  • 260 g pure hazelnut paste 100%
  • 145 g Crispy crunchies
  • 95 g frozen dried raspberries crispies

INGREDIENTS (INTENSE MILK CHOCOLATE CREAM)

INGREDIENTS (BITTER COCOA MIRROR GLAZE)

  • 400 g water
  • 175 g heavy cream 35%
  • 500 g sugar
  • 85 g glucose
  • 40 g invert sugar
  • 160 g bitter cocoa powder
  • 80 g gelatine

INGREDIENTS (ROASTED POPCORN)

  • 1 microwave popcorn pack
METHOD
  1. Fill the flexi moulds up to 70% with the Intense chocolate cream.
  2. Pre-cut the raspberries crunchies following the fleximat shape, size and top-up the cream.
  3. Freeze the cakes until they’ve hardened and remove from the flexi moulds.
  4. Warm the mirror glaze to 45°C and glaze the crunchy bars.
  5. Decorate with toasted popcorn and coloured chocolate.
  6. Freeze dried raspberries and dots of raspberries dip.
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