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. |
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. |
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!
