By the water – by Pasquale Marigliano

Screen Shot 2015-02-11 at 23.01.10


Zephyr TM white chocolate 34% ~ Lactee Barry chocolate couverture 35.3% ~ InayaTM chocolate couverture 65% ~ Praline Almond origine Marcona 50% ~ OcoaTM chocolate couverture 70%


Recipe for 20 desserts


– 40 g of caster sugar
– 150 g of 35% whipping cream
– 1 g of salt
– 40 g of egg yolks
– 110 g of OcoaTM chocolate couverture 70%
– 30 g of Praline Almond origine Marcona 50% – 150 g of 35% semi-whipped cream

Make a dry caramel with the caster sugar. Dilute with the warm cream and add the salt. Pour the mixture on the egg yolks and heat to 82°C.
Blend with the OcoaTM chocolate couverture 70%.
Stir in the Praline Almond origine Marcona 50%.

Carefully mix in the whipped cream.


This recipe will fill 4 small tubes 40 cm long and 3 cm in diameter.

– 180 g 35% whipping cream
– 4 g of gelatine sheets 200 Bloom
– 250 g of ZephyrTM white chocolate 34%

– 280 g of 35% semi-whipped cream

Bring the cream to the boil.
Stir in the gelatine, which has been soaked until softened and gently squeezed to remove excess water. Gradually pour the mixture into the melted ZephyrTM White chocolate 34% and mix as a ganache.
Add the whipped cream and stir together gently.


– 110 g of caster sugar
– 60 g of glucose
– 120 g of 35% whipping cream
– 30 g of Lactee Barry chocolate couverture 35.3% – 30 g of butter

Heat the sugar until it browns and add the glucose. Dilute the mixture with the warm cream.
Add the Lactee Barry milk chocolate couverture 35.3%. Then stir in the butter.


Form tubes 40 cm long and 1 cm in diameter using acetate sheets (60 cm x 40 cm) and fill them with chocolate and caramel mousse. Freeze.
Then, use the acetate sheets to form tubes 40 cm long and 3 cm in diameter.
Remove from the plastic support the chocolate mousse and caramel sticks made earlier and place them in the centre of the 3-cm-wide tubes. Fill and cover with ZephyrTM Cream. Freeze.

Extract the new sticks from the plastic mould and divide them into five parts.
Fix a wooden stick in the centre of each using a small amount of ZephyrTM white chocolate.


Draw caramel lines on the bottom of the ice lolly and sprinkle with caramelized crushed almonds. Serve at 4°C with peach vodka.