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    Accra Delight

    Uploaded by

    parvender

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Accra Delight

    Uploaded by

    parvender
    14 views1 page

    Original Title

    AccraDelight

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    © © All Rights Reserved

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    14 views1 page

    Accra Delight

    Uploaded by

    parvender

    Copyright:

    © All Rights Reserved
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    of 1

    Felchlin 

    Exclusive Recipe

    Accra Delight
    Preparation:
    CS73E Accra 60% Rondo classic Crème Anglaise:
    CA24E Maracaibo Cocoa Nibs Qroqant Boil milk and heavy cream. Whip egg yolk and sugar
    well. Add the boiled cream and milk to the egg
    yolk/sugar mixture and re-heat up 85º C / 185º F.
    Ingredients: Accra Chocolate Bavaroise:
    Crème Anglaise: Add dissolved gelatine in the warm Crème Anglaise
    250 g / 8.8 oz milk and mix well.
    250 g / 8.8 oz heavy cream Add Accra 60% classic Couverture and mix well. Cool
    50 g / 1.7 oz sugar down and fold in the whipped cream. Fill up in a terrine
    100 g / 3.5 oz egg yolk mold and freeze.
    Accra Chocolate Bavaroise: Chocolate Yogurt Zabaglione:
    400 g / 14.1 oz Crème Anglaise Mix egg yolk, sugar, white wine, orange juice and
    8 g / 0.2 oz 4 gelatine leaves vanilla beans and boil over a bain-maire to a
    150 g / 5.2 oz Accra 60% classic Couverture zabaglione. Fold the melted Accra 60% classic
    450 g / 15.8 oz whipped cream 35% Couverture and the yogurt under the zabaglione.
    Chocolate Yogurt Zabaglione: Espresso Cocoa Jelly:
    80 g / 2.8 oz egg yolk Boil water and espresso coffee beans. Let it set for
    100 g / 3.5 oz sugar about 1 hour. Re-heat again and add to the sugar and
    100 g / 3.5 oz white wine the Maracaibo Cocoa Nibs Qroqant and sieve. Take
    50 g / 1.7 oz orange juice away 375 g / 13.2 oz of the jelly. Add the soaked
    1 pc. vanilla beans gelatine and mix well.
    50 g / 1.7 oz Accra 60% classic Couverture Sugar Caramel:
    200 g / 7.0 oz yogurt nature Cook glucose, white fondant and butter up to 128º C /
    Espresso Cocoa Jelly: 262 º F. Add food color. Spread out on a Silpat and let
    500 g / 17.6 oz water it cool down. Mix in a robot coub to a fine powder.
    30 g / 1.0 oz espresso coffee beans Spread out and bake in the oven at 170º C / 338º F for
    90 g / 3.1 oz sugar 3-4 minutes.
    50 g / 1.7 oz Maracaibo Cocoa Nibs Qroqant Setting:
    10 g / 0.3 oz 5 gelatine leaves Demold the frozen Accra Chocolate Bavaroise. Glaze
    Sugar Caramel: with the espresso cocoa jelly and place in the
    150 g / 5.2 oz glucose refrigerator. Cut in individual pieces.
    20 g / 0.7 oz butter Decoration:
    220g / 7.7 oz white fondant Place a slice of Accra Chocolate Bavaroise on a plate
    brown, yellow food color and decorate with Chocolate yogurt zabaglione.

    Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland 30


    Phone 0041 41 819 65 75, Fax 0041 41 819 65 80
    e-mail: export@felchlin.com / Webpage: www.felchlin.com

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