Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Prepare the cream mix and the raspberry compote a day in advance.Make the sponge and spread 1500g into a 40 x 60cm frame.Sprinkle over 400g of cooked streusel.Bake at 355°F (180°C) for approx. 15 minutes.Once the sponge has cooled, cut it to the diameter of the mold.Use a piping bag with a plain 16mm-diameter nozzle to place droplets of chocolate cream mix onto the rings. Freeze.Add drops of raspberry compote between the cream mix droplets. Freeze.Make the light mousse and pour directly into the molds before placing the insert. Freeze.
Turn out and spray on some glazing.For the chocolate decorations:
CANDY JAR:Glue a stainless steel ring of the same diameter as the inside of the crown onto a gold box.Mold with tempered chocolate to resemble a candy jar lid.
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