Soft chocolate cookie

•  225gr dark chocolate couverture 50% Vanoise
• 225gr gold excell Vanoise icing paste
•  235gr goldina
•  213gr egg yolk
• 75gr flour
•  428gr egg whites
• 235gr caster sugar

Melt the chocolate and goldina. Whip the egg whites with the caster sugar. Mix the egg yolks with the chocolate and the margarine and add the gently beaten egg whites. Finally add the flour then place on a 60 * 40 baking sheet and cook for 15 minutes at 170 ° C.

Creamy chocolate

•  115gr whole milk
•   115gr Vanoise sweet whipping cream
•  7.5gr gelatin mass
•  60gr egg yolk
•  50gr Vanoise milk icing paste
• 50gr black Vanoise icing paste
•  65gr gold excell Vanoise icing paste

Make a custard in a saucepan using a spatula, cooking temperature 85 C.

Pour over the melted chocolate and mix everything.

Crunchy praline

• 100gr Vanoise milk icing paste
• 35gr oil
• 100gr crunchy Marguerite praline

Melt the icing paste and mix with the oil and praline. Arrange on the cookie.

Chocolate mousse

•  225gr Vanoise sweet whipping cream
•  75gr Egg yolk
•  45 gr sugar
•  120gr dark chocolate 50%
•  120gr gold excell Vanoise icing paste
• 330gr Vanoise sweet whipping cream
•   15gr gelatin mass

Make a custard and pour over the chocolate and the icing paste and the gelatin mass and mix everything. Add the whipped cream.

Black icing

• 600gr gold Excell Vanoise icing paste
• 100gr Vanoise sweet whipping cream
• 200gr milk
• 160gr Syrup 30
• 10gr oil
• 50gr sugar

Heat milk, whipping cream, syrup and caster sugar until boiling and pour over icing paste and oil. Mix everything.