Preparation

This dessert comprises (A) a white chocolate ingot stuffed with creamy white chocolate and (B) an ingot of black chocolate stuffed with crunchy praline.

A: Mix the custard sauce with the white coating, then add the molten gelatine and the half-whipped cream. Same procedure for the creamy black chocolate.

B: Mix the milk chocolate coating and the molten cocoa butter. Add the praline and then add the caramelized rice.
Spread between two non-stick sheets, let it cool. Cut into rectangles and introduce into the ingot, just a thin layer.

This dessert goes on a base of almonds and honey chocolate sponge cake with a red relief of the sponge cake itself.

Ingredients

· Creamy white chocolate:
- 300 gr Custard sauce
- 120 gr white coating
- 2 gelatine sheets
- 300 gr half-whipped cream

· Crunchy praline:
- 200 gr praline
- 50 gr milk chocolate coating
- 40 gr cocoa butter
- 100 gr caramelized rice

• Black chocolate mousse:
- 300 gr Custard sauce
- 120 gr 70% black coating
- 2 gelatine sheets
- 300 gr half-whipped cream