Page 25 - NA_3_5_2009

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Process Of The Recipe
1. Pipe the tonka cream onto
the hazelnuts and praline
2. After piping the tonka
cream, add the slice of milk
chocolate and the maple
mascarpone cream on top.
Keep in freezer.
3. Make the chocolate mousse.
4. Pour into chocolate box
immediately and add the
frozen center.
5. Spray the cake with the
Michel Cluizel’s brown Gun
preparation (ref. 27927).
6. Make the chocolate ribbon
and put on top of the cake
as a nice decoration.