Donut Choc



  1. Chocolate mousse Tonka bean (Belcolade Origin 64%, Chantypak)
  2. Biscuit Madeleine lemon (Tegral Satin Crème Cake Vanilla)
  3. Exotic compote
  4. Glazing chocolate (Glucose, Belcolade Selection Noir 60%)


Chocolate Mousse Tonka Bean
  1. Warm 250g cream Chantypak with Tonka bean
  2. Melt chocolate
  3. Mix chocolate and warm cream 
  4. Make a ganache
  5. When at 40C, incorporate whipped cream
  6. Mold into silicon and freeze

Madeleine Lemon Biscuit
  1. Warm butter, oil at 50C
  2. Add cold milk then flours
  3. Mix well until smooth
  4. In mixing bowl whip eggs and sugar until white and smooth
  5. Add into mix 1
  6. Spread into trays 60x40cm 1cm thick
  7. Bake 190C

Exotic Compote
  1. Warm passion fruit with sugar add gelatin
  2. Cook 3-4 minutes
  3. Cooldown and add fruit cut in small cube
  4. Mold in silicon

Chocolate Glaze
  1. Cook syrup at 103C
  2. Add gelatin and condensed milk
  3. Pour into chocolate and color
  4. Keep in refrigerator