IRCA | KING CHOCOLATE

Ingredients

unsalted butter 82% fat g 500
egg yolks g 60
eggs g 100
TOP FROLLA g 1000
CACAO IN POLVERE g 130

Preparation

Whip all the ingridients in a planetary mixer with a paddle to obtain a soft shortcrust.

Fill a small savarin mould with the shortcrust.

Bake at 180°C for 12/15 minutes.

Ingredients

milk 3.5% fat g 1000
egg yolks g 250
caster sugar g 200
MINUETTO FONDENTE ECUADOR 70% g 900
unsalted butter 82% fat g 150
LILLY NEUTRO g 120

Preparation

Bring the milk to a boil.

Mix in a bowl yolks and sugar, then add the milk.

Stir the mixture while it cooks until it reaches 84°C.

Pour the cream on the chocolate and emulsify with a hand blender.

Add LILLY NEUTRO and soft butter and emulsify.

Pour the mixture into a "savarin" mould and put in a blast chiller.

Final composition

Put the cremoux into the short pastry.

Decorate with a colouring spray velvet effect (dark chocolate) and a drop of MIRROR EXTRA DARK inside the hole in the middle.

Lastly decorate using SPOTS ORIGINAL DOBLA.

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It is possibile to prepare the short pastry using margarine instead of butter (same quantity)

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