CHOCOLATE CIGAR
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Thibaut Idenn
Pierre Jean Arpurt
A wonderfully unique presentation of chocolate created in the form of a cigar made using chocolate biscuits, chocolate crispies and cognac ganache.
- Sub Category Name
Food
Savory
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Ingredients for Chocolate Biscuit- 0.16kg Yolk
- 0.24kg Egg Whites
- 0.25kg Sugar
- 0.035kg Chocolate Powder
- 0.04kg Milk Chocolate
- 0.025kg Pailleté Feuillantine
- 0.031kg Praliné Hazelnut
- 0.3kg Cream
- 0.025kg Butter
- 0.05kg Trimoline
- 0.3kg Chocolate 66°%
- 0.025kg Cognac
Methods and Directions
Chocolate Biscuit Method- Whip the yolk. Whip the egg whites and add the sugar. Add the yolk in the egg white mixture. Finish by adding the cacao powder.
- Melt the chocolate at 45°C and add the praliné and the feuillantine.
- Boil the cream with the trimoline. Put the chocolate in three steps. Finish by adding the butter. When it’s cold, add the cognac.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/04/2024
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