Ci-choc (allulose, coconut)

Recipe for 20 small cakes

Composition
Chocolate biscuit
Hazelnut shortbread
Creamy yuzu
Chocolate mousse
Black velvet

Chocolate biscuit
Egg whites 240g
Coconut sugar 250g
Egg yolks 160g
70g powder
sifted cocoa
Whisk the egg whites with the coconut sugar. Add the egg yolks, then the cocoa.
sifted powder.
 Spread the biscuit on a baking sheet. Bake for 13 minutes at 180°C in a fan oven.

sand
Allulose sugar 0 kcal 140g
Butter 160g
210g of flour
Baking powder 10g
Egg yolks 70g
Salt 2g
Milk chocolate hazelnut gianduja 240g
Mix all the elements together.
Cook at 170°C for 15 minutes. Cool.
 Mix the baked shortbread with a mixer using the paddle attachment, then add the melted gianduja.

Creamy yuzu
Eggs 170g
Allulose sugar 0 kcal 180g
Lime zest 3
Lime juice 40g
Yuzu juice 85 g
Dairy butter 100g
White chocolate 180g
Cook like a lemon cream

Chocolate mousse
Whole milk 566g
Gelatin 9g
Whipped cream 1130g
Dark chocolate 62% 790g
Heat the milk, add the gelatin, and pour 1/3 of the milk over the chopped chocolate and whisk to obtain
until smooth, then add the remaining milk. Add the whipped cream to the mixture at 45°C.

Velvet
Dark chocolate 100g
Cocoa butter 100g

Enjoy your food