Jungle
Jungle
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Twin Choco | 500 g | for the base |
| Eggs | 225 g | for the base |
| Water | 125 g | for the base |
| Oil | 225 g | for the base |
| Water | 500 g | for the choco cream |
| Minuta Choco | 200 g | for the choco cream |
| Casa Cream 35% | 200 g | for the choco cream |
| Cold water | 800 g | for the cream |
| Milk | 400 g | for the cream |
| Minuta Ivoire | 500 g | for the cream |
| Roma Top | 350 g | for the cream |
| Casa Cream 35% | 350 g | for the cream |
| Pasta Vaniglia Bourbon | 30 g | for the cream |
| Arabesque Milk 34% | 750 g | Arabesque coperture |
| Cocoa butter | 350 g | Arabesque coperture |
| Variegone Choco Bisc | extra | |
| Variegone Amarena | extra |
Preparation
Base
Put all the ingredients in the mixer bowl and beat with the flat beater for 3 minutes, on medium speed.
Serve in a 60x40 cm baking sheet.
Bake at 180 °C for 9 to 11 minutes.
Choco Cream
Lather Casa Cream UHT 35%.
Beat the water with Minuta Choco for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream.
Cream
Beat the whipped cream until stiff.
In the mixer bowl, beat the first 3 ingredients with the whisk on high speed speed for 5'. Homogenize with the whipped cream and Pasta Vaniglia Bourbon.
Arabesque Coperture
Melt the Arabesque Milk 34% together with the cocoa butter in one microwave oven.
Be careful not to burn the chocolate.
Setup
Use 6x6 cm round tins.
Cut the base biscuit and spread a layer of Variegone Choco Bisc.
Half fill the tin with the Minuta Choco cream and add one layer of Variegone Amarena.
Then add another cookie layer and fill the mold with the cream with Minuta Ivoire.
Remove the appliqué from the mold and dip it into the cover with Arabesque Milk 34%. Use a brush for the decor.
