Chocolate Mousse.

Crunch Choco Nibs

Ingredients

  • 300 g.
  • Zafiro Cacao
  • 300 g.
  • Nocciola Vela
  • 300 g.
  • Nibs Cacao

Elaboration

Melt Zafiro Cacao and mix the rest of the ingredients. Spread out in a tray, freeze and cut layers.

Chocolate Mousse

Ingredients

  • 180 g.
  • Trebon Chocolate
  • 220 g.
  • Water 50-55ºC

Elaboration

Mix Trebon Chocolate with water. Combine with the cream slightly whipped.

Assembly and finishing

    1.Fill the silicone moulds with Chocolate Mousse, placing a gelified chocolate stick inside them.

    2.Freeze and paint over with chocolate.

    3.Decorate as desired

Temperatures and baking time are tentative.

Recipes

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Schnecken Yogurt-Raspberry

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Chocolate Briox.

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