Choco 'Boul'

INGREDIENTS

	Grams
Chocolate Biscuit
Tegral Satin Moist Chocolate Cake	500
Water	200
Whole Eggs	400
Vegetable oil	400
Chocolate Biscuit total	1500
Pistachio Chantilly
Carat Coverlux White	100
Pure paste Pistachio Patisfrance	50
Fresh cream	250
Chantypak	250	Chantypak Cream
Pistachio Chantilly total	650
Raspberry Filling
Raspberry seed jam Patisfrance	200
Lemon juice	20
Raspberry Filling total	220
Colored Coverlux White
Carat Coverlux White	2000
Powder for chocolate color green *	6
Red *	6
Yellow *	6
Blue *	6
Colored Coverlux White total	2024
Vanilla Shortcrust
Vanilla Shortcrust	200
Vanilla Shortcrust total	200
* %

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