Nyangbo Stracciatella Dome

Heat the milk to approx. 140°F (60°C) and add the rehydrated gelatin. Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula. Combine using a hand blender.At the same time, whip the 200g of cream until it has the a mousse-like texture. Check the ganache’s temperature: It should be between 95 and 105°F (35 and 40°C). Gently incorporate the whipped cream and finish by adding NYANGBO GROUND CHOCOLATE. Pour 45 to 50g of this mixture into 6.5cm round silicone molds and store immediately in the freezer.

Melt the NYANGBO GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix. Then gently fold in the crêpe dentelle pieces. Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.Leave to stiffen in the refrigerator or freezer. When you are ready to assemble, use a cutter to cut it into 7.5cm circles.

Melt the NYANGBO GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix using a hand blender. Heat the milk and cream then gradually combine it with the chocolate-praliné mixture. Mix using a hand blender and set aside.