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Lifting the veil
Made with Sakanti Bali 68%
An original recipe from Frédéric Bau and José Manuel Augusto4 steps
Recipe Step by Step
1000g crème anglaise
370g 14637 (CUVEE SAKANTI BALI 68% BLOC 1KG)
Leave to set in the refrigerator.
AN pineapple chunks
AN Black pepper
150g almond flour
1g fleur de sel
150g pastry flour
Bake at 150-160°C (300-320°F) until golden.
AN 14637 (CUVEE SAKANTI BALI 68% BLOC 1KG)
Cut out squares of about 15 x 15cm to suit your dessert. Leave them to crystallize, then remove the squares and place them on some scrunched up paper. Melt the sheet gently using a sugar lamp. Leave to crystallize before very gently removing this veil of chocolate.
Assembly and finishing
Top your dish of SAKANTI Crémeux, Braised Pineapple and Almond Streusel with your SAKANTI Veil.