Crunchy Hazelnut Chocolate Marquise and The Joy Club

Wed 28 Feb 2018

Crunchy Hazelnut Chocolate Marquise

Ingredients	Qty
butter                 dark chocolate             hazelnut paste           hazelnut                 whipped cream             cookie crumb           coco butter           dark chocolate	50 gms 150 gms 50 gms 50 gms 150 gms 50 gms 50 gms 50 gms

Instructions

1. Mix the melted chocolate with melted butter. Then cream the hazelnut paste until it is soft. Add whipped cream to it and mix well. Combine both these mixtures and add chopped hazelnuts.
2. Add cookie crumbs to a bowl, mix it properly and place it in the ring mould. Then add the mixture in the deep mould. Mix melted dark chocolate with coco butter and spray it on the mousse with a spray gun.

 

The Joy Club

Ingredients	Qty
Tanquery No. 10                  herb infusion             lime juice          sliced celery, cucumber, and dill         tonic water	45 ml 20 ml 10 ml 1 each 60 ml

Instructions

1. Add the Tanquery No. 10, herb infusion, celery stick, a slice of cucumber, and a few drops of dill and lime juice to tonic water and shake together.
2. Serve it in a Hi-ball glass and garnish with cucumber, orange zest, and basil. Serve chilled.