Dilmah Seven Star TeaDilmah Seven Star Tea

CHOCOLATE CIGAR

Food : Appetisers

CHOCOLATE CIGAR

Ingredients

Ingredients for Chocolate Biscuit
• 0.16kg Yolk
• 0.24kg Egg Whites
• 0.25kg Sugar
• 0.035kg Chocolate Powder
Ingredients for Chocolate Crispy
• 0.04kg Milk Chocolate
• 0.025kg Pailleté Feuillantine
• 0.031kg Praliné Hazelnut
Ingredients for Cognac Ganache
• 0.3kg Cream
• 0.025kg Butter
• 0.05kg Trimoline
• 0.3kg Chocolate 66°%
• 0.025kg Cognac

MethodChocolate 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.
Chocolate Crispy Method
  • Melt the chocolate at 45°C and add the praliné and the feuillantine.
Cognac Ganache Method
  • Boil the cream with the trimoline. Put the chocolate in three steps. Finish by adding the butter. When it’s cold, add the cognac.

Created by : Pierre Jean Arpurt