Plated desserts

Lifting the veil

Made with Nyangbo 68%

An original recipe from Frédéric Bau and José Manuel Augusto

4 steps

Recipe Step by Step

NYANGBO crémeux

1000g crème anglaise

370g NYANGBO 68%

Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly onto the melted NYANGBO 68% couverture. Immediately mix using an immersion blender to create a perfect emulsion.

Leave to set in the refrigerator.

Braised pineapple

AN pineapple chunks

AN RUM

AN Black pepper

Braise your pineapple slices in the rum with black pepper to taste.

almond streusel

150g butter

150g sugar

150g almond flour

1g fleur de sel

150g pastry flour

Using the flat beater in a stand mixer, mix the cold cubed butter with the other ingredients until you obtain a crumbly, grainy mixture.

Bake at 150-160°C (300-320°F) until golden.

NYANGBO veil

AN NYANGBO 68%

Spread the tempered NYANGBO 68% as thinly as you can on a sheet of parchment paper using a plastic rolling pin.

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.