IRCA | CHOCO-COCCO

Ingredients

liquid cream 35% fat - for the ganache g 300
MINUETTO LATTE SANTO DOMINGO 38% - melted at 45°C g 600
LILLY NEUTRO g 70
water g 70
liquid cream 35% fat - lightly whipped g 700

Preparation

Make a ganache with chocolate and cream.

When the ganache is at 32°C, gently combine it to the whipped cream, to create a soft mousse.

Preparation

Fill the hemisferical silicone moulds and freeze.

Ingredients

JOYFRUIT TROPICAL g 500
water g 100

Preparation

Combine the two ingredients using a whisk.

Final composition

Half-fill the single-portion mould with the mousse, place the coconut flavoured insert and cover with some more mousse.

Freeze the single-portion completely.

Once frozen, remove the single-portion from the mould and coat it with brown velvet spray.

Pour the tropical sauce onto a plate and lay the single-portion.

Garnish with tropical decorations.