Banana Choc Peru

From: Pastry Chef Marc Ducobu, Patisserie Ducobu, Waterloo, Belgium.

Sablé Dough:

4¼ oz. butter

2 oz. sugar

¼ oz. salt

1 egg

1 oz. broyage (crushed, roasted cocoa nibs)

7 oz. flour

as desired, vanilla

Peru Chocolate Mousse:

15¾ oz. Callebaut Origine Peru dark chocolate

8¾ oz. sugar syrup

5 oz. egg yolk

30¾ oz. whip

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