Crunchy Hazelnut Chocolate Marquise
- 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.
- 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
|Tanquery No. 10
sliced celery, cucumber, and dill
- 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.
- Serve it in a Hi-ball glass and garnish with cucumber, orange zest, and basil. Serve chilled.