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 |