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Chocolate Duet

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

This recipe is a creation of
Casa Robles
C/ Álvarez Quintero, 58 41004 Sevilla
Tel.: 954 563 272 / 954 213 150 Fax: 954 564 479
Geographical coordinates: 05º 59’ 35’’ W - 37º 23’ 13’’ N
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