TROMPE-L'ŒIL ALMOND & CARAMEL HEART

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Mold your chocolate shells.

Poach the vanilla whipped cream.

Then poach the soft caramel in the center of your mousse and set aside in the freezer for 30min.

Use a cookie cutter to cut out your almond crisp base.

Place the filled shells on your crunchy bases.

Finishing and presentation

Length: approx. 7.5 cm to 8 cm
Width: approx. 5 cm to 5.5 cm
Height / Thickness: approx. 4 cm to 4.5 cm

CHOCOLATE HULL (Molding)
260g couverture chocolate

CRÈME MONTÉE VANILLE
360g Full cream (35% M.F.)
90g White chocolate
30g Unipatis Dessert Jelly
1.5 Madagascar vanilla bean

SOFT CARAMEL HEART
240g Caramel filling Unipatis

BASE CROUSTILLANTE AMANDE
225g Croustillant Amande Unipatis

VELOUR EFFECT FINISH
150g Spray Velours Ivoire/Brun Unipatis

TROMPE-L'OEIL ALMOND & CARAMEL HEART