Belcolade Black Forest Crunch

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Working Method

In one shell pre-lined with tempered dark chocolate, pipe 2g of Vivafil Cherry.
In another shell pre-lined with red and white cocoa butter and dark chocolate, pipe 5g of the cake filling.
Close the moulds together and allow to set.

Add the Cryst-o-fil dark and cake crumb to the blender and mix until the mass reaches 28°C.

In one shell pre-lined with tempered dark chocolate, pipe 2g of Vivafil Cherry.
In another shell pre-lined with red and white cocoa butter and dark chocolate, pipe 5g of the cake filling.
Close the moulds together and allow to set.