Red birth (agave, grape polyphenol)

Composition
Dark chocolate biscuit
Chocolate mousse 64
Red fruit compote
Raspberry Chantilly

Chocolate Biscuit
Butter 220g
Dark chocolate 420g
200g egg yolks
Flour 70g
Egg whites 400g
Grape sugar (with polyphenols) 220g

 Melt the chocolate with the butter at 50°C then add the egg yolks.
 Whisk the egg whites with the grape sugar (containing polyphenols) add to the first mixture
then the sifted flour.
Cook at 180°C
Cut 5x5 squares for the cupcakes and 15x15 squares for the cupcakes.

Chocolate mousse 64
125g Cream
Agave sugar 100g
Yellows 125g
Chocolate 64 425g
Whipped cream 900g
Mix the custard over the melted chocolate, then fold in the whipped cream between 45 and
50°C.
30g of mousse per scoop

Raspberry agave whipped cream
Whipping cream 450g
Mascarpone 225g
Agave sugar 45g
Raspberry puree 45g

Whip all the ingredients together with a mixer until stiff peaks form.
25g per ball

Sour cherry compote
Red fruit puree 190g
Frozen raspberries 190g
Starch 8g
Agave sugar 30g
Cook the raspberries with the agave sugar, add the purée, the diluted cornstarch, and cook for
new

Icing
Water 133g
Grape sugar (with polyphenols) 257g
Glucose DE40 257g
Sweetened condensed milk 165g
Powdered gelatin 18 g
White chocolate 115g

Cook the grape sugar (containing polyphenols) Add water and glucose and cook at 103 for 4
minutes .
Add the condensed milk and gelatin, then the cocoa butter and coloring, and mix.

Enjoy your food !