Colorful Stone


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


  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.