Dome de Alps
Sep 19, 2023

Intricate French petit gâteau coated with a luscious layer of malty chocolate spread from Switzerland, paired with berry coulis.

Ingredients

Chocolate Base (5mm thickness)

Ingredients (%)
Toasted almond nuts 53.95
White chocolate 46.05
Total 100.00

 

Fruit Jelly

Ingredients (%)
Agar-agar 0.74
IQF fruits 66.18
Sugar 11.03
Water 22.06
Total 100.00

 

Rocher Bar

Ingredients (%)
Dark chocolate 29.91
Ovomaltine 70.09
Total 100.00

 

Chocolate Coating

Ingredients (%)
Ovomaltine 100.00
Total 100.00
Preparation Procedure

Chocolate Base (5mm thickness)

  1. Melt white chocolate and mix with toasted nuts.
  2. Roll and freeze.
  3. Remove and cut out 5cm radius circle shape. Beat for 5 minutes at 2nd speed, fold in eggs and mix until smooth.

 

Fruit Jelly

  1. Cook all the ingredients and bring it to boil.
  2. Mix into a food processor and blend to a puree.
  3. Place it in the freezer.

 

Rocher Bar

  1. Melt chocolate to 50°C and mix in Ovomaltine spread.

 

Chocolate Coating

  1. Double-boil Ovomaltine.