TRILOGY
SINGLE-PORTION WITH DARK, WHITE AND MILK CHOCOLATE
Difficulty level
SINGLE-PORTION WITH DARK, WHITE AND MILK CHOCOLATE
Ingredients
| IRCA GENOISE CHOC | g 1000 |
| eggs - at room temperature | g 1200 |
| honey | g 100 |
Preparation
In a planetary mixer with the whisk attachment whip all the ingredients at high speed for 12 minutes.
Evenly spread the whipped mixture into a 8-mm thick layer onto trays lined with parchment paper.
Bake for a short time at 220-230°C (closed valve).
This doses are measured out to create 4 biscuit bases.
Ingredients
| liquid cream 35% fat | g 1000 |
| water - or milk | g 300 |
| LILLY CIOCCOLATO FONDENTE | g 200 |
Preparation
Ingredients
| liquid cream 35% fat | g 1000 |
| water - or milk | g 300 |
| LILLY CIOCCOLATO LATTE | g 200 |
Preparation
Ingredients
| liquid cream 35% fat | g 1000 |
| water - or milk | g 300 |
| LILLY CIOCCOLATO BIANCO | g 200 |
Preparation
Ingredients
| CRUNCHY BEADS MIX | To Taste |
Place the biscuit at the bottom of the 60x40cm steel frame, then spread the white chocolate mousse and cover with another biscuit layer.
Put in the blast chiller for about 10-15 minutes.
Spread the dark chocolate mousse and close with another layer of biscuit.
Put in the blast chiller until completely frozen.
Remove from mould and cut into 8x4cm rectangular portions, turn them on the side and pipe the milk chocolate mousse using a pastry bag fitted with a tip for St. Honoré.
Decorate with CRUNCHY BEADS MIX.
