Saturday, August 18, 2012

Chocolate, Peanut, Berry

White Chocolate Roche
In a double boiler, melt white chocolate do not over heat. Meanwhile toast peanuts in a 300 degree F oven. Crush peanuts, pretzels, puffed wild rice and cocoa nibs and mix into the melted chocolate. Spread the mixture out on to a silpat season with Maldon salt. Let cool until hard and break into small pieces.

Chocolate Mousse
Peanut butter Mousse
Chocolate Ganache
Chantilly Cream
Mango Fluid Gel
White Chocolate Powder
Fizzy Pickled Black Berry
Butter Biscuit

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