INGREDIENTS
| Grams | ||
|---|---|---|
| Chocolate Biscuit | ||
| Tegral Satin Moist Chocolate Cake | 500 | |
| Water | 200 | |
| Whole Eggs | 400 | |
| Vegetable oil | 400 | |
| Chocolate Biscuit total | 1500 | |
| Dark Compound Mousse | ||
| Carat Coverlux Dark | 650 | |
| Fresh milk | 400 | |
| Gelatin sheet | 3 | |
| Chantypak | 300 | Whipped Chantypak |
| Whipped fresh cream | 300 | |
| Dark Compound Mousse total | 1653 | |
| Passion Fruit Jelly | ||
| Passion fruit juice | 500 | |
| Sugar | 50 | |
| Gelatin sheet | 12 | |
| Pectin NH | 5 | |
| Vanilla bean pink pepper * | 2 | |
| Passion Fruit Jelly total | 569 | |
| White Cremeux | ||
| Carat Coverlux White | 450 | |
| Fresh cream | 250 | |
| Festipak | 100 | Festipak cream |
| Coconut milk | 100 | |
| Gelatin sheet | 16 | |
| Egg yolks | 40 | |
| White Cremeux total | 956 | |
| Compound Shiny Glazing | ||
| Water | 150 | |
| Sugar | 300 | |
| Glucose | 300 | |
| Condensed milk | 200 | |
| Gelatin | 140 | |
| Coverlux (D,M,W) | 300 | |
| All color powder for chocolate | ||
| Compound Shiny Glazing total | 1390 | |
| * pieces | ||
