Our products
Assembly
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
Ingredients
15 pieces Trompe l’oeil almond & caramel heart (+/- 90g/piece)
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
VANILLA CREAM FILLING
360g full-fat cream (35% fat)
90g White chocolate couverture
30g Unipatis Dessert Jelly
1.5 Madagascar vanilla bean
INSERT 1: SOFT CARAMEL HEART
240g Unipatis fruit jelly
INSERT 2: BASE CROUSTILLANTE AMANDE
225g Croustillant Amande Unipatis
DIPPING
260g Couverture chocolate
CLOSING
Biscuit
Crème montée vanille
VELVET-EFFECT FINISH
150g Unipatis Velvet Spray Ivory/Brown