Ingredients:
Method:
Mix all the ingredients as cold as possible until you get a homogeneous mass.
Ingredients:
Method:
Ingredients:
Method
Structure:
Coat a ring mold with croute pastry, rolled out until 2,5 mm thick. Coat it with DIP CHOCO. Put a layer of chocolate sponge cake on top. Decorate with ALDIA CHERRY and finish with PALETTA APRICOT. Decorate with the matadi cream and cacao nibs.