Orange and Chocolate Dessert

Ingredients

CAKE LAYER

750 g
CIASTO CZEKLADOWE NEGRO PREMIUM ALFAPRO
335 g
MASA JAJOWA
300 g
OLEJ TREVALLI
150 g
WATER

CREAM 1

180 g
BIAŁA CZEKOLADA CHOCCONCEPT
200 g
ŚMIETANKA 33% ALFAPRO
110 g
PUREE POMARAŃCZA MROŻONE BOIRON
60 g
DELIPASTA POMARAŃCZOWA FABBRI
50 g
MASŁO
12 g
ŻELATYNA + WODA
400 g
ŚMIETANKA 33% ALFAPRO

JELLY

500 g
PUREE POMARAŃCZA MROŻONE BOIRON
100 g
WATER
70 g
PANNAMOUSSE FABBRI

CREAM 2

500 g
ŚMIETANKA 33% ALFAPRO
100 g
WATER
100 g
FIXO NEUTRALNE ALFAPRO
60 g
DELIPASTA POMARAŃCZOWA FABBRI

DECORATION

as desired
NAPPAGE MORELOWY FABBRI

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