Merveilleux Two in One


Working Method

Meringue cocoa
  • Heat the first 2 ingredients to 118°C. When the syrup is around 108°C, whip the egg white with the sugar to a firm texture. Add the cooked syrup and mix till the meringue is around 24°C. Pipe dots (+-5 cm Ø) on a baking paper and bake. Bake for 120 min in a deck type oven. Top and bottom temperature 130°C. Open damper.

  • Heat the Festipak to 80°C. Pour over the chocolate and mix well. Place one night in the fridge.

  • Create chocolate shavings with the Belcolade Noir Selection CT. Spread some chocolate out and cut hearts out. Let crystalize.

  • Take a cilinder mold and place a meringue on to bottom. Whip the Chantilly softly and pipe on top of de meringue. Place a second meringue on top. Close with a dot of the chantilly and make it straight. Let it set in the fridge or freezer and roll in the chocolate shavings.

Tips and Tricks
  • Create also a Sugar Reduced version of this dessert an make a Valentines Sharing Dessert.


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