Tag Archive: Martin Diez

White Royal by Martin Diez and Philippe Bertrand

Cacao Barry Ingredients Dark & white chocolate Zéphyr™ Fillings & inclusion Cara Crakine™ Cocoa butter Mycryo Cocoa Butter® Almond success biscuit Whip 300 g egg white and combine with 150 g sugar 50 g brown sugar… Continue reading

Alunga Bonbon by Martin Diez and Philippe Bertrand

Recipe for 200 bonbons Cacao Barry Ingredients Dark Chocolate Couverture Ocoa™ Milk Chocolate Couverture Alunga™ Cocoa powders Extra Brute Alunga Ganache Bring to boil 400 g cream – 100 g butter – 40 g glucose syrup – 10 g sorbitol… Continue reading

Fleur de Sel Elegant Bar by Philippe Bertrand and Martin Diez

CACAO BARRY INGREDIENTS Cacao Barry OcoaTM chocolate couverture 70% Cacao Barry Extra Brute Cocoa Powder METHOD Recipe for 5 Elegant Bar moulds reference MLD-090452-M00. CHOCOLATE SHELLS Fill the moulds with OcoaTM 70% dark… Continue reading

Walk in the woods – by Philippe Bertrand & Martin Diez

  CACAO BARRY INGREDIENTS Dark chocolate couverture Inaya™ 65% Pure pâte de pécan origine Texas Cocoa powder Plein Arôme   SERVINGS 4 bottles of 500 ml Brown caramel Make a brown caramel with… Continue reading

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