Recipes 2006 - 07

Chocolate biscuits:
flour – 50 g
cacao powder Callebaut CP – 10
milk – 25,5 g
butter– 25,5 gr
eggs – 2 pcs
sugar – 75,5 g
vanilla – 0,25 g
Preparation:
1.Beat up eggs and sugar
2. Bolt flour and cacao powder
3. Heat the milk and add butter
4. Add eggs, flour, vanilla. Cool down the milk and add it into the eggs. 

Syrup:
tea – 10 g
tea and water – 15 g
syrup – 30 g
Rom – 6 g
Preparation:
1. Make a tea. Chill and filter it.
2. Add in the syrup, tea and Rom 

Jasmine Ganache
cream – 200
Dark chocolate Callebaut 60-40 – 260 g
butter – 50 g
honey – 40 g
jasmine tea – 12
Prepration:
1. Heat the cream up to 100C. Make tea, keep 10 min, filter.
2. Add chocolate, then butter, honey and mix well. 

Chocolate mousse
cream – 300 g
dark chocolate Callebaut 70-30-38 – 200 g
sugar – 70 g
eggs – 2 pcs
yolk – 1
gelatin – 4 leaves
prepared tea
aromatize – 0,01
Preparation:
1. Beat up the eggs and yolks while adding sugar
2. Melt the gelatin
3. Melt the chocolate
4. Add the eggs and gelatin into the chocolate and mix well. 

Jasmine Tea Mousse:
milk – 125 g
sugar – 45 g
yolks – 1,25 pcs
whipped cream 33% - 100 g
jasmine tea (dry) – 0,5 g
gelatin - 5 g
Preparation:
1. to heat cream upto 100C. Make tea, keep 10 min, filter.
2. Add the yolks, cook and chill
3. Add whipped cream
4. Pour into a mould 

Chocolate ganache for decor – 180 g
White chocolate ganache for decor– 20 g

Russian prelesection for World Chocolate Masters, December 2006. 
Winner of the Finest Taste Award.