Milky raspberry

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 2

This delicately portioned plated dessert simply brims with creamy and fruity freshness. It has a rich centre of intense chocolate crémeux enveloped in a light and airy milk chocolate raspberry mousse, which is dressed on top of a soft almond biscuit – all coated with a delightfully appealing raspberry glaze. But the real pleasure about creating this beautiful dessert is watching your customers sink into pure delight with every spoonful they taste.

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Recipe components

Callebaut® ingredients

Milky chocolate raspberry mousse

Ingredients	Preparation
75g Whole milk 175g raspberry puree 40g glucose syrup DE 60	Bring to the boil.
250g Callebaut - Finest Belgian Milk Chocolate - Recipe N° C823 250g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets	Pour over the chocolate and cocoa butter mixture. Emulsify.
35g gelatin mass	Add to the above mixture.
400g 35% cream	Whip and add to the above mixture at 35°C.

Red fruit glazing

Ingredients	Preparation
430g sweetened concentrated milk 301g gelatin mass 645g Callebaut - Finest Belgian White Chocolate - Recipe N° CW2	Mix together.
323g raspberry puree 645g sugar 645g glucose syrup DE 40	Heat up to 104°C and add to the mixture above. Let everything melt and emulsify with a mixer.
Let rest for 24 hours before using. Apply at 30°C.