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Verdade de sabor: Cake "Morel" / Torta Morela

Verdade de sabor: Cake "Morel" / Torta Morela

crunchy layer with hazelnuts, chocolate cake with cherry impregnated cherry confit mousse with cherries and bitter chocolate, creamy mousse with mascarpone.

crunchy layer with hazelnuts, chocolate cake with cherry impregnated cherry confit mousse with cherries and bitter chocolate, creamy mousse with mascarpone.

Peanut butter-Raspberry Jam Entremet from Pastry Chef Salvatore Martone of Four Seasons – New York, NY

Peanut butter-Raspberry Jam Entremet from Pastry Chef Salvatore Martone of Four Seasons – New York, NY

Choc. Glaze (recipe in Italian): Boil to 105 C: cream, water, sugar, glucose and cocoa. At 70 C add softened gelatin. Keep in the fridge overnight before using. Use at 30 C.

Choc. Glaze (recipe in Italian): Boil to 105 C: cream, water, sugar, glucose and cocoa. At 70 C add softened gelatin. Keep in the fridge overnight before using. Use at 30 C.

Joconde Imprime with Chocolate, Hazelnut and Raspberry Entremet

Joconde Imprime with Chocolate, Hazelnut and Raspberry Entremet

virutas de chocolate y moras azules

virutas de chocolate y moras azules

Lápis de Chocolate ☆

Lápis de Chocolate ☆

Tarta de Mousse de Chocolate, Crema de Limón y Toffee gelificado de Regaliz - Disfrutando de la comida

Hoy Cocinas Tú: Tarta de mousse de chocolate, crema de limón y toffee gelificado de regaliz

Tarta de Mousse de Chocolate, Crema de Limón y Toffee gelificado de Regaliz - Disfrutando de la comida

A receita em português está em baixo.   Э тот торт я считаю одним из своих самых удачных авторских рецептов за последнее время. Прежд...

A receita em português está em baixo. Э тот торт я считаю одним из своих самых удачных авторских рецептов за последнее время. Прежд...

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