RUGOSO APRICOT DESSERT

Created by

  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. ALMOND COCOA BISCUIT
  2. MOIST VANILLA INSERT
  3. FRESH APRICOT COMPOTE
  4. RUGOSO RARE CHOCOLATE MOUSSE
  5. DARK GLAZE

Recipe components

ALMOND COCOA BISCUIT

MOIST VANILLA INSERT

FRESH APRICOT COMPOTE

RUGOSO RARE CHOCOLATE MOUSSE

DARK GLAZE