Trois Chocolats Sustainable

Ingredientes

Working Method

Chocolate Plant Based Cake
Mix all ingredients together for 4 minutes on medium speed. Spread the batter out till 7 mm thickness and bake. When its cold cut squares of 4 cm and keep aside.

White Chocolate Mousse
Boil the rice milk and pour it over chocolate and cocoa butter. Mix until it is smooth and homogeneous. Whip the Ambiante until you obtain an airy texture. When the temperature of the chocolate mixture reaches 27°C, add the whipped Ambiante. Pour 25 g in a square silicone mold and freeze

Milk Chocolate Mousse

Boil the rice milk and pour it over chocolate. Mix until it is smooth and homogeneous. Whip the Ambiante until you obtain an airy texture. When the temperature of the chocolate mixture reaches 28°C, add the whipped Ambiante. Pour 25 g on top of the white chocolate mousse and freeze.


Dark Chocolate Mousse

Boil the water and pour it over chocolate. Mix until it is smooth and homogeneous. Whip the Ambiante until you obtain an airy texture. When the temperature of the chocolate mixture reaches 28°C, add the whipped Ambiante. Pour 25 g on top of the milk chocolate mousse and place a chocolade cake on top. Freeze.


Ganache
Heat the glucose till 85°C and pour over the chocolate and glucose. Mix well by using a handmixer. Let crystalize in the fridge for one night. Heat the Ganache until it reaches a temperature of 24° C and pipe a thin layer on top of the mousse.

Decoration
Decorate with a chocolate snowflake stamp.

Trois Chocolats Sustainble

Discover our sustainable version of the Trois Chocolats for your customers’ End of Year festivities. With all the chocolate elements in this delicious recipe, we were able to explore the endless possibilities of the Plant Based options that Puratos has to offer, as well as replacing the chocolate with the Cacao Trace alternatives.

Discover this delicious and sustainable take on the Trois Chocolats!