Cod. R24723
1) Cocoa butter spray
2) Cioccoloca
3) Grand Orange semifreddo
4) Chocolate sponge
5) Chocolate Mousse
6) Chocolate sponge
A) CHOCOLATE MOUSSE
Mix milk (or water), Ciocco Mousse, sugar and 1000 g of fresh cream. Whip in the kitchen aid.
B) GRAND ORANGE SEMIFREDDO
Mix 1000 g of fresh cream with Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little Grand Orange paste.
C) DIRECTIONS
Cover the round shape mould with a layer about ½ cm of Cioccoloca and put into the blast chiller. Put on the top a layer of Grand Orange Semifreddo (B) and a layer of chocolate sponge soaked with Gianduiotto liquor 18 proof. Carry on with a layer of chocolate mousse (A) and cover with a layer of chocolate sponge soaked with Gianduiotto liquor 18 proof. Put into the blast chiller. Take out of mould and spray with cocoa butter. To decorate at will.
| Ø cm 13,5 | cod. R52829 |
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| Ø cm 16 | cod. R52830 |
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| Ø cm 18 | cod. R52831 |
