T’IGAR 55% chocolate cigar filled with rich Guanaja chocolate and Nori hash
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Jean-Marc Gaucher
James Tamang
Yamm at Mira Hotel offers a lovely mix of Western and Eastern high tea delights. In addition to the traditional high tea fare it also offers some interesting Asian favourites. Represented by James Tamang & Jean-Marc Gaucher .
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
- 180g 55% chocolate tube
- 250g Guanaja Grand Cru chocolate mousse
- 60g cereal crisps
- 40g Nori powder for the hash
- 40g chocolate cookies for the hash
- 105g milk
- 105ml cream 34%
- 105ml fresh egg yolks
- 40g sugar
- 50g invert sugar
- 250g Guanaja chocolate
- 500g whipped cream
- 100g dark chocolate 55%
- 100g cereal flakes
- 10g cocoa butter
- 5g praline paste
Methods and Directions
Guanaja Grand Cru chocolate Mousse- Boil milk, cream and invert sugar.
- Add egg yolks and cook like cream “Anglaise”. Pour on top of the chocolate and add the whipped cream.
- Temper your chocolate and cocoa butter, then add praline and cereal and let it set at room temperature for 2 hours.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
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