Choco 'Boul'

In mixing bowl add all ingredients together, with paddle mix medium speed for 4-5 minute
Pipe in half sphere silicon mold, bake 180°C for 9 minutes.

Melt Coverlux at 45°C, and divide in two
First half (1000 g) add yellow color powder and hand blend. Keep at 45°C
Second half will be divide in 4 (4x250g) and add respectively different color and hand blend
First pour all yellow compound, then pipe each color making lines
Keep all compound at 40°C
Ready to dip

Dip all half of chocolate biscuit in colored compound and fix them onto shortcrust disk
Pipe 3 g of raspberry jam on top of biscuit, and add a disk of Coverlux decoration
Whip pistachio chantilly and pipe it on top of first half biscuit
Cover cream pistachio with second half of biscuit and decorate with sugar flower

INGREDIENTS