Recipe components

Used products

Chocolate wafer (Neula-Catalan Biscuit)

PreparationIngredients
Preparation

Sieve flour and cocoa powder, break out the butter and mix it all up, place it in a bottle and cook for the tongue of thin plates, roll up and save.

 

Ingredients
  • 125g
    Organic luster sugar
  • 130g
    flour
  • 33g
    Cacao Barry
  • 13g
    butter
  • 10g
    egg yolks
  • 250g
    mineral water
  • 2g
    Vanilla pod

Spreadable and whipped yogurt Paste

PreparationIngredients
Preparation

Melt Barry Satin™  and add the plots Been to bar, add oil, yogurt powder, Glice Emul, Anhydrous butter, let it blend for 24 h.

After this time put it in a blender and a little setup, put into wafer

 

Ingredients
  • 500g
    Blanc Satin™
  • 80g
    Neutral oil (type sunflower)
  • 68g
    Lyophilized Mediterranean Yogurt
  • 26g
    Natural Powder Emul Glice by Soc Chef
  • 55g
    anhydrous butter

Raspberry Chocolate

PreparationIngredients
Preparation

Melt Blanc Satín™, add lyophilized raspberry powder as been sieved, mill aprox for 1 hour, then melt the cocoa butter and add it to Been to bar machine

 

Ingredients
  • 300g
    Blanc Satin™
  • 55g
    Raspberry lyophilized Powder and melted
  • 33g
    Cocoa Butter

Decoration

Tempered chocolate

Cacao Barry - Cocoa butter 100%

Crispy lyophilized Raspberry