An original recipe by Javier Guillen

WAGASA BLANC
6 desserts or 15 dessert glasses or 12 mini gateaux

INGREDIENTS METHOD
WHITE MOUSSE WHITE MOUSSE
360 g Crème anglaise Make an emulsion by pouring the warm crème anglaise (into which you have
10 g Gelatin incorporated the gelatin in advance) over the melted couverture so that you
500 g White Chocolate Ecuador 31% obtain a smooth, shiny, elastic texture. Make sure you do not incorporate any
540 g Cream 35% fat air bubbles when you put it in a mixer.

STAR ANISE CREAM MIX At 105-115°F (40-45°C), mix with the partially whipped cream.
200 g Milk Strain into a JG Wagasa mold and freeze.
20 g Star anise
7 g Gelatin STAR ANISE CREAM MIX
15 g Glucose Infuse the star anise in the milk.
200 g Milk Chocolate Ecuador 40% Caramelized Incorporate the gelatin and glucose.
90 g Dark Chocolate Blend Ecuador+Peru 70% Pour the mixture onto the chocolates, which you have melted in advance.
Mix in an electric mixer.
ANISE GEL Pour out to half-fill a 1 x 1cm cube mold.
200 g Neutral gelatin glaze
100 g Water ANISE GEL
10 g Green anise Mix the ingredients while cold, then bring to the boil for 5 minutes.
Pour the mixture over the anise cream mix while it is still completely
DARK CHOCOLATE ECUADOR 65% SPRAY deep-frozen.
400 g Cocoa butter
DARK CHOCOLATE ECUADOR 65% SPRAY
450 g Dark Chocolate Ecuador 65%
Mix the ingredients together and heat them to 130°F (55°C).
Spray over your frozen desserts.

DIRECTIONS
Make the mousse and proceed as you would when making a chocolate
bonbon.
Fill the mold with mousse and turn it out after 4 minutes.
Put the anise center in place and fill the remaining space with mousse.
Deep freeze.
Spray and decorate after your own design with strips of chocolate.
Display in a glass cabinet.

www.republicadelcacao.com
 An original recipe by Javier Guillen

WAGASA (LACTOSE-FREE + GLUTEN-FREE)

30 pieces

INGREDIENTS METHOD
COCOA PASTE SPONGE COCOA PASTE SPONGE
200 g Egg whites Mix the egg whites and almonds.
80 g Potato starch Beat the egg white mixture with the sugar.
90 g Rice flour Mix the melted cocoa paste with your initial mixture. Then incorporate the
730 g Egg whites egg white meringue mixture and sugar mix, which you have beaten until risen.
500 g Sugar Pour out into a baking tray and bake at 435°F (180°C).
250 g Cocoa paste
DARK CHOCOLATE PERU 62% EGG WHITE MOUSSE
DARK CHOCOLATE PERU 62% EGG WHITE MOUSSE Boil the milk along with the gelatin, which you have rehydrated in advance.
325 g Coconut milk Use an electric mixer to emulsify this mixture with the chocolate.
400 g Dark Chocolate Peru 62%
15 g Gelatin At the same time, beat the egg yolks with the glucose powder and inverted
125 g Egg whites sugar – Warm them in a bain marie before you start beating.
40 g Glucose
40 g Inverted sugar Once the chocolate mixture is at 90-95°F (32-35°C) and the meringue is tepid,
mix the two together.
COCONUT COMPOTE Pour out into JG Wagasa molds.
700 g Coconut pulp
30 g Sugar COCONUT COMPOTE
15 g Glucose Warm the pulp with the sugars.
50 g Inverted sugar Blend, and incorporate the pectin.
6 g Pectin Bring the mixture to the boil and pour into 1cm semi-sphere or cube molds.
Freeze.
DARK CHOCOLATE ECUADOR 65% SPRAY Store in the refrigerator for 12 hours.
400 g Cocoa butter
450 g Dark Chocolate Ecuador 65% DARK CHOCOLATE ECUADOR 65% SPRAY
Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto your frozen desserts.

DIRECTIONS
Once the sponge is cold, cut into 3cm-diameter disks and cubes.
Prepare the egg white mousse and pour it into JG Wagasa molds. Proceed as
you would when making a chocolate bonbon. After 2 minutes, turn out the
mousse.
Add the frozen insert.
Completely fill with mousse.
Put the bottom disk in place.
Deep-freeze the whole assembly.
Turn out.
Cover with spray.

Decorate to suit your taste.

Display in a glass cabinet.

www.republicadelcacao.com
 An original recipe by Javier Guillen

7 CHOCOLATE TEXTURES
25 pieces

INGREDIENTS METHOD
DARK CHOCOLATE ECUADOR 65% DARK CHOCOLATE ECUADOR 65% SHORTCRUST PASTRY
SHORTCRUST PASTRY Mix together the flour, icing sugar, salt, powdered almonds and the very cold,
240 g Butter cubed butter.
120 g Icing sugar Add the eggs and mix.
4g Fine salt Only mix until the ingredients are well incorporated – Do not mix for too long.
60 g Powdered almonds Spread out the mixture to a thickness of 3mm between two sheets of baking
70 g Cocoa powder paper.
100 g Whole eggs
470 g Pastry flour Bake at 320°F (160°C) for 10 to 15 minutes.
200 g Dark Chocolate Ecuador 65% Once cooked, place in an electric mixer to form a powder and incorporate
the chocolate.

DARK CHOCOLATE ECUADOR AMAZONIA 75% Pour the mixture out into 6cm-diameter rings with a height of 0.5cm.
CREAMY GANACHE Set aside.
450 g Cream 35% fat
50 g Glucose DARK CHOCOLATE ECUADOR AMAZONIA 75% CREAMY GANACHE
50 g Inverted sugar Bring the 450g of cream, the glucose and inverted sugar to the boil.
460 g Dark Chocolate Ecuador Amazonia 75%
Slowly pour the boiling mixture over the partially melted couverture, mixing in
MILK CHOCOLATE ECUADOR 40% CARAMELIZED the middle of the bowl to create a shiny, elastic texture - This is a sign that you
WHIPPED GANACHE are starting to make an emulsion.
135 g Cream
Add the cooled liquid into the ganache and pour this out into individual JG
12 g Glucose
inverted molds.
2g Gelatin
360 g Milk Chocolate Caramelized Ecuador 40%
Stick on a disk of shortcrust pastry before freezing.
365 g Liquid cream 35% fat
Deep freeze.

MILK CHOCOLATE ECUADOR 40% CARAMELIZED WHIPPED GANACHE

Bring the 135g of cream, gelatin and glucose to the boil. Slowly pour the
boiling mixture over the chopped couverture, and mix in the middle of the
bowl to create a shiny, elastic texture - This is a sign that you are starting to
make an emulsion. Maintain this texture throughout the mixing process.

Continue adding the liquid little by little, and put the mixture in a blender to
obtain a perfect emulsion.
Add the 365g of cold liquid cream to the ganache, then mix gently in an
electric mixer.

Store in the refrigerator for 12 hours.

INGREDIENTS METHOD
CACAO NIB WHIPPED GANACHE COCOA NIB WHIPPED GANACHE
260 g Milk Infuse the cacao nibs in the cold milk for 16 hours.
35 g Glucose
40 g Cacao nibs The next day, heat up the milk and strain out the nibs.
210 g White Chocolate Ecuador 31%
380 g Liquid cream Bring the milk and glucose to the boil. Slowly pour the boiling mixture over
the chopped couverture, and mix in the middle of the bowl to create a shiny,
elastic texture - This is a sign that you are starting to make an emulsion.
DARK CHOCOLATE ECUADOR AMAZONIA 75%
Maintain this texture throughout the mixing process.
GANACHE
135 g Milk Continue adding the liquid little by little, and put the mixture in a blender to
2g Gelatin obtain a perfect emulsion.
12 g Glucose Add the 380g of cold liquid cream and grated toasted coconut to the
12 g Inverted sugar ganache, then gently mix in an electric mixer.
180 g Dark Chocolate Ecuador Amazonia 75%
365 g Liquid cream 35% fat Store in the refrigerator for 12 hours.

DARK CHOCOLATE ECUADOR 65% SPRAY DARK CHOCOLATE ECUADOR AMAZONIA 75% GANACHE
400 g Cocoa butter Boil the 135g of water with the glucose and inverted sugar. Slowly pour the
400 g Dark Chocolate Ecuador 65% boiling mixture over the chopped couverture, and mix in the middle of the
80 g Cocoa paste bowl to create a shiny, elastic texture - This is a sign that you are starting to
make an emulsion. Maintain this texture throughout the mixing process.
MILK CHOCOLATE ECUADOR 40% CARAMELIZED
SPRAY Continue adding the liquid little by little, and put the mixture in a blender to
400 g Cocoa butter obtain a perfect emulsion.
400 g Milk Chocolate Ecuador 40% Caramelized Add the 365g of cold liquid cream to the ganache, then mix gently in an
electric mixer.

Store in the refrigerator for 12 hours.

DARK CHOCOLATE ECUADOR 65% SPRAY

Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto your frozen desserts.

MILK CHOCOLATE ECUADOR 40% CARAMELIZED SPRAY

Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto the deep frozen Milk Chocolate Caramelized whipped
ganache.

DIRECTIONS
Once the creamy ganache and chocolate 65% shortcrust pastry are ready,
turn them out.
Spray them with the chocolate 65% spray.
Whip up the cocoa nib ganache and place 15g in the base of a mold.
Whip up the Milk Chocolate Caramelized whipped ganache and use a piping
bag and 7mm nozzle to pipe it out. Deep freeze.
Spray the surface and place it on top of the cocoa nib whipped ganache.
Decorate.
Display in a glass cabinet.

Spray and decorate after your own design with strips of chocolate.
Display in a glass cabinet.

www.republicadelcacao.com
 An original recipe by Javier Guillen

Cherry 2.0
35 mini gateaux

INGREDIENTS METHOD
DARK CHOCOLATE BLEND ECUADOR+PERU 70% DARK CHOCOLATE BLEND ECUADOR+PERU 70% HAZELNUT MOUSSE
HAZELNUT MOUSSE Rehydrate the gelatin in plenty of water.
415 g Milk
190 g Hazelnut paste Bring the milk to the boil and add the softened gelatin. Pour approx. one-third
1040 g Liquid cream 35% fat of the warm liquid onto the couverture chocolate (which you have melted and
660 g Dark Chocolate Blend Ecuador+Peru 70% mixed with the hazelnut paste in advance). Whisk until you have a smooth,
9 g Gelatin shiny, elastic texture - This is a sign that you are starting to make an emulsion.

CHERRY CREAM Maintain this texture as you add the rest of the milk. Once the mixture is at
200 g Cherry pulp 95-105°F (35-40°C), add the whipped liquid cream.
400 g Absolu Cristal Nappage Neutre
Immediately pour the mixture out into an inverted JG mold.
MILK CHOCOLATE ECUADOR 40% CARAMELIZED CHERRY CREAM
AND HAZELNUT GANACHE Mix the cold ingredients, and blend them together.
135 g Milk Store in the refrigerator.
12 g Glucose
260 g Milk Chocolate Ecuador 40% Caramelized MILK CHOCOLATE ECUADOR 40% CARAMELIZED AND HAZELNUT GANACHE
80 g Hazelnut paste Bring the 135g of milk to the boil with the glucose.
365 g Liquid cream 35% fat
Slowly pour the boiling mixture over the chopped couverture and hazelnut
paste, and mix in the middle of the bowl to create a shiny, elastic texture -
DARK CHOCOLATE ECUADOR 65% SPRAY
This is a sign that you are starting to make an emulsion. Maintain this texture
400 g Cocoa butter throughout the mixing process.
400 g Dark Chocolate Ecuador 65%
Continue adding the liquid little by little, and put the mixture in a blender to
obtain a perfect emulsion.

Add the 365g of cold liquid cream to the ganache and mix lightly in an electric
mixer.

Store in the refrigerator for 12 hours.

DARK CHOCOLATE ECUADOR 65% SPRAY

Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto your frozen desserts.

DIRECTIONS
Turn out the ganache mold as soon as it is ready.
Cover with spray.
Use a plain round 16mm nozzle to pipe ganache around the edges of the
tartlet, leaving the inside empty for the cherry mix.
Freeze for 1 hour.
Decorate.
Display in a glass cabinet.
Spray and decorate after your own design with strips of chocolate.
Display in a glass cabinet.
www.republicadelcacao.com
 An original recipe by Javier Guillen

CRATER 2018 (SUGAR-FREE)

Makes 6 desserts

INGREDIENTS METHOD
ALMOND SHORTCRUST PASTRY (SPONGE TOP) ALMOND SHORTCRUST PASTRY (SPONGE TOP)
Mix together the flour, maltitol, salt, powdered almonds and cold cubed
240 g Butter
butter.
120 g Maltitol
Add the eggs and mix.
4g Fine salt
60 g Powdered almonds
Only mix until the ingredients are well incorporated – Do not mix for too long.
100 g Whole eggs
Spread out the mixture to a thickness of 3mm between two sheets of baking
490 g Pastry flour
paper.
FLOURLESS SUGAR-FREE SPONGE
Bake in small pieces at 320°F (160°C) for 10 to 15 minutes.
390 g Egg whites
Leave to cool and place it on top of the sponge before baking.
380 g Maltitol
460 g Egg yolks FLOURLESS SUGAR-FREE SPONGE
200 g Cacao Powder 22-24% Beat the yolks and put them to one side.
Beat the whites while incorporating the maltitol, until you obtain a firm texture.
LIGHT LOW-FAT DARK CHOCOLATE MOUSSE
Gently mix together these two beaten mixtures. Lastly, add the cocoa powder.
415 g Milk Cook at 375°F (190°C) for 8-10 minutes.
205 g Plain hazelnut paste
1040 g Liquid cream 35% fat LIGHT LOW-FAT DARK CHOCOLATE MOUSSE
590 g Low-fat dark couverture Rehydrate the gelatin in plenty of water. Bring the milk to the boil and add the
10 g Gelatin softened gelatin.
CRISPY HAZELNUT SUGAR-FREE COATING
Pour approx. one-third of the warm liquid on the couverture chocolate, which
500 g Sugar-free Chocolyne you have melted and mixed with the hazelnut paste in advance. Whisk until
180 g Cocoa butter you have a smooth, shiny, elastic texture - This is a sign that you are starting
105 g Toasted hazelnut pieces to make an emulsion.

SUGAR-FREE STRAWBERRY SPONGE Maintain this texture as you add the rest of the milk. Once the mixture is at
300 g Strawberry pulp 95-105°F (35-40°C), add the whipped liquid cream.
100 g Cream
100 g Maltitol CRISPY HAZELNUT SUGAR-FREE COATING
7g Gelatin Melt the chocolate and cocoa butter at 95°F (35°C). Incorporate the hazelnuts.
1100 g Partially whipped cream with 1 tablespoon Use immediately.
of red food coloring
SUGAR-FREE STRAWBERRY SPONGE
Rehydrate the gelatin in plenty of cold water.
Boil the cream and strawberry pulp with the maltitol.

Strain and incorporate the gelatin.

Once the mixture has reached 85°F (30°C), incorporate the partially whipped
cream.

Pour the mixture into an inverted mold.

Assemble all the pre-made parts and decorate.

www.republicadelcacao.com
 An original recipe by Javier Guillen

INVERTED M (MASCARPONE/MANGO)
25 mini gateaux

INGREDIENTS METHOD
MASCARPONE MOUSSE MASCARPONE MOUSSE
Warm the milk and incorporate the rehydrated gelatin.
160 g Milk
Pour the mixture over the chocolate and mix in an electric mixer.
12 g Gelatin
Incorporate the mascarpone.
340 g Mascarpone cheese
Once the mixture is at 85°F (30°C), incorporate the partially whipped cream.
400 g White Chocolate Ecuador 31%
Use immediately and pour into Inverted XS molds.
510 g Partially whipped cream
ALMOND WHIPPED GANACHE
ALMOND WHIPPED GANACHE Bring the 135g of cream, the gelatin and the glucose to the boil. Slowly pour
135 g Cream the boiling mixture over the chopped couverture and almond paste, and mix
12 g Glucose in the middle of the bowl to create a shiny, elastic texture - This is a sign that
2 g Gelatin you are starting to make an emulsion. Maintain this texture throughout the
360 g Milk Chocolate Ecuador 40% Caramelized mixing process.
70 g Almond paste
365 g Liquid cream 35% fat Continue adding the liquid little by little, and put the mixture in a blender to
obtain a perfect emulsion.
MANGO JELLY Add the 365g of cold liquid cream to the ganache and gently mix in an electric
300 g Mango pulp mixer.
25 g Sugar
1g Pectin NH Store in the refrigerator for 12 hours.
5g Gelatin
MANGO JELLY
FREEZE-DRIED MANGO GEL Mix the sugar and pectin.
Heat the pulp along with the glucose.
200 g Absolu Cristal Nappage Neutre Once the mixture is at 120°F (50°C), incorporate the sugar and pectin mix.
120 g Mango pulp Bring to the boil.
25 g Dried/freeze-dried mango Pour into SiliKoMart 1cm cube molds.

SPRAY 40% Deep freeze.

400 g Cocoa butter
500 g Milk Chocolate Ecuador 40% Caramelized FREEZE-DRIED MANGO GEL
Mix the ingredients while they are all cold.
Incorporate the dried mango before serving.

SPRAY 40%
Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto your frozen desserts.

DIRECTIONS
As soon as it is ready, turn out the mousse.
Cover with spray.
Place the mango cubes on one side of the mini gateau.
Use a plain round 16mm nozzle to pipe the almond whipped ganache in the
middle of the mini gateau.
Finish off with the mango coulis and dried mango.
Decorate with chocolate disks and gold/red powder.
Display in a glass cabinet.
www.republicadelcacao.com
 An original recipe by Javier Guillen

INVERTED EXOTICO (GLUTEN-FREE)

25 pieces

INGREDIENTS METHOD
GLUTEN-FREE SHORTCRUST PASTRY GLUTEN-FREE SHORTCRUST PASTRY
Use the flat beater in an electric mixer to mix together the butter, salt and
190 g Butter
sugar.
190 g Rice flour
Gradually incorporate the eggs, flour and starch.
190 g Potato starch
Roll out and cut into circles with a diameter of 6cm.
90 g Whole eggs
Bake at 320°F (160°C) for 17 minutes.
10 g Inverted sugar
2 g Fine salt WHITE MOUSSE
WHITE MOUSSE Make an emulsion by pouring the warm crème anglaise (into which you have
incorporated the gelatin in advance) over the melted couverture so that you
360 g Crème anglaise obtain a smooth, shiny, elastic texture.
10 g Gelatin
500 g White Chocolate Ecuador 31% Make sure you do not incorporate any air bubbles when you put it in a mixer.
530 g Cream 35% fat At 105-115°F (40-45°C), mix with the partially whipped cream.
Strain into JG Inverted XS molds and freeze.
EXOTICA COMPOTE
400 g Mango pulp EXOTICA COMPOTE
300 g Passionfruit pulp Warm the pulp along with the sugars.
30 g Sugar Blend, and incorporate the pectin.
15 g Glucose Bring the mixture to the boil and pour into semi-sphere molds.
50 g Inverted sugar Freeze.
6 g Pectin
MANGO WHIPPED GANACHE
MANGO WHIPPED GANACHE Bring the mango pulp to the boil along with the glucose. Slowly pour the
boiling mixture over the chopped couverture, and mix in the middle of the
260 g Mango pulp
bowl to create a shiny, elastic texture - This is a sign that you are starting to
35 g Glucose
make an emulsion. Maintain this texture throughout the mixing process.
210 g White Chocolate Ecuador 31%
380 g Liquid cream
Continue adding the liquid little by little, and put the mixture in a blender to
obtain a perfect emulsion.
WHITE SPRAY
400 g Cocoa butter Add the 380g of cold liquid cream to the ganache and grated toasted
500 g White Chocolate Ecuador 31% coconut, then gently mix in an electric mixer.
Store in the refrigerator for 12 hours.

WHITE SPRAY
Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto the deep frozen Milk Chocolate Caramelized
whipped ganache.

DIRECTIONS
As soon as it is ready, turn out the mousse.
Cover with spray.
Put the Exotica compote in the middle of the mini gateau. Place the
whipped ganache along the sides.
Decorate with chocolate disks.
Display in a glass cabinet.

www.republicadelcacao.com
 An original recipe by Javier Guillen

INVERTED PINEAPPLE (GLUTEN-FREE)

25 pieces

INGREDIENTS METHOD
FLOURLESS SPONGE FLOURLESS SPONGE
Beat the yolks and put them to one side. Beat the whites to incorporate the
390 g Egg whites
sugar until the texture is firm.
360 g Sugar
Gently mix together these two beaten mixtures. Lastly, add the cocoa powder.
460 g Egg yolks
200 g Cacao Powder 22-24%
DARK CHOCOLATE PERU 62% MOUSSE
Rehydrate the gelatin in plenty of water. Bring the milk to the boil and add the
DARK CHOCOLATE PERU 62% MOUSSE
softened gelatin. Pour approx. one-third of the warm liquid onto the couver-
415 g Milk ture chocolate (which you have melted and whisked in advance). Mix until
1040 g Liquid cream 35% fat you have a smooth, shiny, elastic texture - This is a sign that you are starting
640 g Dark Chocolate Peru 62% to make an emulsion.
9g Gelatin
Maintain this texture as you add the rest of the milk. Once the mixture is at
PINEAPPLE CONFIT 95-105°F (35-40°C), add the whipped liquid cream.
400 g Pineapple pulp
100 g Glucose Immediately pour out into JG Inverted XS molds.
100 g Sugar
PINEAPPLE CONFIT
4g Pectin NH
Heat the pineapple pulp along with the lime zest.
4g Gelatin
Add the sugars and pectin.
200 g Diced pineapple
Bring the mixture to the boil and incorporate the gelatin.
Tablespoon Lime zest
Strain through a chinois and incorporate the diced pineapple.
RED MOUSSE Leave to boil for 3 minutes.
Store in the refrigerator.
10 g Gelatin
115 g Sugar RED MOUSSE
255 g Raspberry pulp Rehydrate the gelatin in plenty of water.
Make a syrup using the pulp and water. Bring to the boil.
SPRAY 40% Incorporate the softened gelatin and bring the mixture to the boil again.
400 g Cocoa butter Leave in the refrigerator to set overnight.
500 g Dark Chocolate Ecuador 40% Caramelized In an electric mixer, beat the jellied syrup until it has the consistency of a
mousse.

SPRAY 40%
Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto your frozen desserts.

DIRECTIONS
As soon as it is ready, turn out the mousse.
Cover with spray.
Place the red mousse in the middle of the mini gateau.
Place the pineapple confit along the sides.
Decorate with chocolate disks.
Display in a glass cabinet.

www.republicadelcacao.com
 An original recipe by Javier Guillen

INVERTED COCOULANT
25 pieces

INGREDIENTS METHOD
CREAMY GANACHE CREAMY GANACHE
Bring the 450g of cream, the gelatin, glucose and inverted sugar to the boil.
450 g
Cream 35% fat
4 g
Gelatin
Slowly pour the boiling mixture over the partially melted couverture, mixing in
50 g
Glucose
the middle of the bowl to create a shiny, elastic texture - This is a sign that you
50 g
Inverted sugar
are starting to make an emulsion.
460 g
Dark Chocolate Blend Ecuador+Peru 70%
Couverture
Add the cold liquid to the ganache and pour it into JG Inverted XS individual
100 g Dark Chocolate Ecuador 65% Couverture
molds.
360 g Partially whipped cream 35%
Deep freeze.
COCOULANT COCOULANT
200 g Coconut pulp Boil the coconut pulp and incorporate the gelatin.
100 g Absolu Cristal Nappage Neutre At 120°F (50°C), incorporate the Absolu Cristal and pour into semi-sphere
3 g Gelatin molds.

COCONUT WHIPPED GANACHE Deep freeze until you are ready to serve.
260 g Coconut pulp COCONUT WHIPPED GANACHE
35 g Glucose Bring the coconut pulp and glucose to the boil. Slowly pour the boiling
210 g White Chocolate Ecuador 31% mixture over the chopped couverture, and mix in the middle of the bowl to
380 g Liquid cream create a shiny, elastic texture - This is a sign that you are starting to make an
40 g Grated toasted coconut emulsion. Maintain this texture throughout the mixing process.
DARK CHOCOLATE ECUADOR 65% SPRAY
Continue adding the liquid little by little, and put the mixture in a blender to
400 g Cocoa butter obtain a perfect emulsion.
400 g Dark Chocolate Ecuador 65%
Add the 380g of cold liquid cream to the ganache and grated toasted
coconut, then gently mix in an electric mixer.
Store in the refrigerator for 12 hours.

DARK CHOCOLATE ECUADOR 65% SPRAY

Mix the ingredients together and heat them to 130°F (55°C).
Spray the mixture onto your frozen desserts.

DIRECTIONS
Turn out the ganache mold as soon as it is ready.
Cover with spray.
Place a semi-sphere of Cocoulant in the center.
Use a plain round 16mm nozzle to pipe the coconut whipped ganache on
top of the Cocoulant semi-sphere.
Decorate.
Display in a glass cabinet.

www.republicadelcacao.com