Plated desserts

Ephemeral Aureoles

Made with Nyangbo 68%

An original recipe from Frédéric Bau and José Manuel Augusto

1 step

Recipe Step by Step




AN gold leaf

Temper the NYANGBO 68% couverture.

Make small differently sized drops on a sheet of acetate paper. Immediately apply a few pieces of gold leaf before quickly covering them with another sheet of acetate paper. Press down gently before the chocolate sets.

Pipe zigzags of tempered NYANGBO 68% couverture on a sheet of acetate paper. Before they set, arrange the crystallized thin rounds of gold decorated NYANGBO 68% in an attractive formation.

Assembly and finishing