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Recipe Step by Step
1000g crème anglaise
370g NYANGBO 68%
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 NYANGBO 68%
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 NYANGBO Crémeux, Braised Pineapple and Almond Streusel with your NYANGBO Veil.