facebook-tracking-pixelIRCA | COPACABANA

Ingredients

BISCUIMIX CHOC g 500
water g 300
eggs g 300
TOTAL g 1.100

Preparation

Recipe for two cakes, diameter: cm 18 - height: cm 4.5

Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BANANA and mix gently. Fill in 4 mono-portion silicon moulds with half-cocoa bean shape and put into a shock freezer. Fill in a silicon mould with 18 cm diameter for ¾ with the banana semi-frozen, put the chocolate and Rhum disk and close by making a chocolate Biscuit disk adhere with some banana semi-frozen; put into a shock freezer at -30°C. Take out of the silicon mould, spray with White Velvet effect and decorate with two mono-portions with cocoa bean shape previously sprayed with Cocoa Velvet effect. Keep at -18°C until usage.

Ingredients

liquid cream 35% fat g 500
TENDER DESSERT g 150
IRCA CHOC g 60
rum g 10
TOTAL g 720

Preparation

Recipe for two cakes, diameter: cm 18 - height: cm 4.5

Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BANANA and mix gently. Fill in 4 mono-portion silicon moulds with half-cocoa bean shape and put into a shock freezer. Fill in a silicon mould with 18 cm diameter for ¾ with the banana semi-frozen, put the chocolate and Rhum disk and close by making a chocolate Biscuit disk adhere with some banana semi-frozen; put into a shock freezer at -30°C. Take out of the silicon mould, spray with White Velvet effect and decorate with two mono-portions with cocoa bean shape previously sprayed with Cocoa Velvet effect. Keep at -18°C until usage.

Ingredients

   
liquid cream 35% fat g 1.000
JOYPASTE BANANA g 90
TOTAL g 1.360

Preparation

Recipe for two cakes, diameter: cm 18 - height: cm 4.5

Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BANANA and mix gently. Fill in 4 mono-portion silicon moulds with half-cocoa bean shape and put into a shock freezer. Fill in a silicon mould with 18 cm diameter for ¾ with the banana semi-frozen, put the chocolate and Rhum disk and close by making a chocolate Biscuit disk adhere with some banana semi-frozen; put into a shock freezer at -30°C. Take out of the silicon mould, spray with White Velvet effect and decorate with two mono-portions with cocoa bean shape previously sprayed with Cocoa Velvet effect. Keep at -18°C until usage.