Trois Chocolats Health & Well-Being

Working Method

Cake

Mix all ingredients together for 4minutes on medium speed. Spread 1750 g out on a 40-60 baking tray and bake. When its cold cut circles out 4 cm Ø and keep a side.

Fruit Filling

Pipe 12gr on each chocolate cake and freeze.

White Chocolate Mousse

Boil the Festipak and pour it over the chocolate and cocoa butter. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32° C, add the whipped Passionata. Pour 25 g in an small ring mould of 5 cm Ø and freeze.

Milk Chocolate Mousse

Boil the Festipak and pour it over the chocolate. Mix until it is smooth and homogeneous. Whip the Passionata until you obtain an airy texture. When the temperature of the chocolate mixture reaches 32° C, add the whipped Passionata. Pour 25 g on top of the white chocolate mousse and freeze.

Dark Chocolate Mousse

Ganache

Heat the Ganache until it reaches a temperature of 35° C and spread a thin layer on top of the mousse.

Decoration

Whip the Passionata until you reach a firm texture. Pipe a nice dot on top of the ganache and decorate the mousse with a chocolate belt.