Chocolate Shell
LOW
Chocolate Shell
LOW
METHOD
MOUSSE CAONOVA MILK
In a saucepan, heat the milk, heavy cream, and egg yolks to make an
anglaise, cooking until it reaches 82°C. Add the soaked gelatin sheets, then
pour the mixture over the CAONOVA MILK chocolate and blend with an
immersion blender until smooth. When the mixture cools to 30°C, fold in the
whipped cream.
CREMEUX CAONOVA 53%
Heat the milk and heavy cream, then strain it over the egg yolks to create an
anglaise. Add the gelatin sheets and mix everything with the CAONOVA 53%
chocolate. Blend with an immersion blender until smooth. Pour into molds
smaller than the main dessert mold and freeze for several hours.
ASSEMBLY
Fill silicone molds halfway with MOUSSE CAONOVA MILK, insert a frozen
piece of CREMEUX CAONOVA 53%, and top off with more MOUSSE
CAONOVA MILK. Seal with a layer of sponge cake. Decorate as desired
