GIANDUJA DESSERT BOX

 

INGREDIENT

Gianduja Mousse

• 65 gr Ariba 72

• 100 gr Ariba White

• 75 gr Gran Hazelnut

• 100 gr Liquid Milk (room temperature)

• 250 gr Monalisa, Beat until fluffy

Chocolate Biscuit Crumble

• 130 gr Chocolate Biscuit, mash

• 20 gr Master Gioia Special, melt

Gianduja Dessert box

• 140 gr Chocolate Biscuit Crumble

• 70 gr Monalisa, beat until fluffy

• 70 gr Gianduja Mousse

• 20 gr Grand Hazelnuts, melted

• 5 gr Caribe Dark Flake

• 10 gr Chopped Hazelnuts

INSTRUCTIONS

• Melt Ariba 72 and Ariba White Over warm water, add Gran Hazeltnut to it

• Add milk to it and mix well

• Put Monalisa into the mixture in 3 stages, each stage make sure everything is mixed well

• Put it in the syringe bag and store it.

• Prepare the container to be used, make sure it is clean and dry

• Put 1/2 part of the cookie biscuit crumble and press evenly, refrigerate for 15 minutes

• Put the whipped monalisa cream on it evenly and refrigerate for another 10 minutes

• Put the rest of the cookie crumble back on top and press gently until evenly distributed, let it cool again

• Put Gianduja mousse on top and chill in the freezer for 30 minutes until solid

• Pour melted Gran Hazelnut on top and garnish with Caribe dark Flakes and HAzelnuts.

• Serve cold.