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SOFT CHOCOLATE WITH RASPBERRIES

S P O N G E

C A K E

1.ADD 500GR OF RASPBERRIES AND 1000 ML OF APPLE JUICE INTO A MAISON JAR AND COOK AT 70 CELSIUS FOR 4 HOURS 2. BAKe THE SPONGE CAKE AND prepare THE SOFT CHOCOLATE according to the recipes BELOW

STEP 1

COMBINE

ADD

EGGS

BROWN SUGAR

VANILLA BEAN

WHISK

5 PIECE

100 GR

1 PIECE

FLOUR

CORN STARCH

TEXTURAS TRISOL

CACAO POWDER

150 GR

50 GR

2 TBS

50 GR

Ⅱ STEP 2

TO

15 MIN

STEP 1

200 C

TILL

WHISK STIFF

EQUALS

STEP 2

= Ⅱ

BAKE ®

SOFT CHOCOLATE

1.LINE A DEEP TRAY WITH CARTA FATA ® AND FIT THE SPONGE CAKE 2. POUR THE HOT CHOCOLATE BASE ONTO THE SPONGE CAKE 3. combine 500 ml of the rasperry infusion with 3 tsp gellan

Ⅰ Ⅱ STEP 1

STEP 2

ADD

DARK CHOCOLATE 58% MELT

450 Gramm

4.Heat the liquid to 80 celsius for 5 minutes and pour onto The chocolate layer

MILK

HONEY

SALT

TEXTURAS IOTA

ADD

250 ML

100 ML

45 GR

1 TSP

STEP 1

TO

STEP 2

PORTION

12⒨

INTO

70c

THERMOMIX

1.CUT THE DESSERT INTO DESIRED SHAPE AND STRAIN THE RASPERRY LIQUID INTO ANOTHER FLAT CONTAINER 2. PLACE THE DESSERT INTO THE LIQUID AND LET SOAK FOR 15 MINUTES 3. LIFT THE DESSERT OUT OF THE LIQUID AND PLATE 4.SERVE WITH MASCARPONE FOAM AND RASPERRY SORBET MORE RECIPES UNDER W W W . T H E C H E F W A L K . C O M

Soft Chocolate  

Try our Molecular Soft Chocolate Recipe

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