whisky chocolate cigar
INGREDIENTS QUANTITY
unit
1 egg yolk 6 no
2 sugar 120 gm
3 whisky 135 ml
4 gelatin 20 gm
5 coffee powder 10 gm
6 chocolate 1000 gm
7 amul cream whip 650 gm
for crunch
INGREDIENTS QUANTITY
unit
1 milk chocolate 125 gm
2 hazelnut paste 250 gm
3 fullitiune crunch 340 gm
method
1.mix sugar and egg to make sabayon ,2.mix coffee powder and whiskey chocolate together
3.whip amul cream keep it a side.4. soak gelatin in cold water and melt .mix amul cream and sabayon
mix amul cream and sabayon together and add whiskey mixture and add gelatin mix well keep in fridge
for crunch , mix milk chocolate and hazelnut paste fullitiune crunch mix together
chocolate xs cake
INGREDIENTS QUANTITY
unit
1 water 180 ml
2 sugar 205 gm
3 bitter chocolate 70% 241 gm
4 butter melted 305 gm
5 egg 410 gm
6 sugar 102 gm
7 chocolate 205 gm
method
Boil sugar and water ,melt chocolate and butter to make ganache keep aside till it cold
beat egg and sugar till it become fluffy and mix ganache. Then add cold sugar syrup
fold all ingrident togather ,set in mold for baking at 140 degree for 55 minute and, serve hot