Colorful Stone



  1. Chocolate biscuit
  2. Dark Carat Chocolate Mousse
  3. Passion fruit Jelly
  4. White Carat Cremeux
  5. Carat Shiny glazing


Chocolate Biscuit
  1. In mixing bowl add all ingredients together, with paddle mix medium speed for 4-5 minutes
  2. Spread on tray of 500 g
  3. Bake 180®c for 12 minutes

Dark Compound Mousse
  1. Make Ganache with fresh milk and Coverlux dark.
  2. Warm milk 80®C then add gelatin.
  3. Pour into chocolate and mix well.
  4. When Ganache at 45®c , incorporate soft fresh cream and Chantypak.

Passion Fruit Jelly
  1. Boil passion fruit juice with Vanilla and pepper.
  2. Incorporate Pectine and sugar then cook at 105c, then add gelatin sheet.
  3. Pour in silicon mold.
  4. Freeze.

White Cremeux
  1. Warm Festipak, fresh cream, coconut milk, egg yolks and sugar
  2. Cook at 82®C
  3. Add soaked gelatin, when mix at 45®C.
  4. Pour in silicon mold and freeze

Compound Shiny Glazing
  1. Boil water, sugar and glucose, add condensed milk, gelatin.
  2. Hand blend into chocolate.
  3. Add color powder and blend.
  4. Use at 30-35®C.