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For two 11 x 57cm frames or 44 small cakes.
Coat the underside of the Coconut Dacquoise with some tempered Ivoire chocolate. Place the Dacquoise in a 11 x 57 cm frame. Gently whip the Ivoire Lemon Whipped Ganache and pour 150 g into the frame. Smooth over with a spatula. Cut the Citrus Jelly into 1 cm cubes and then set aside in the freezer. Insert 200 g Jelly cubes into the ganache. Whip the remaining ganache to make it a little stiffer and then using a 14 mm plain nozzle, pipe droplets on the Jelly cubes of different shapes and sizes. Decorate with a few Jelly cubes between the droplets of Whipped Ganache and then blast freeze.
Heat the Citrus Glaze to 80 °C (176 °F), and spray the desserts. Cut into 2.5 x 11 cm portions. Roll out some tempered Ivoire chocolate between two acetate sheets. Before it sets completely, cut out 11 x 3 cm wavy rectangles. Stick one to each side of each cake.
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