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Bottom layer;
12 oz choco - semi, melted
8.25 oz butter - pommade
9 yolks
6.3 oz sugar
-
9 whites
p salt
Top layer;
12 oz water (milk?)
9 f gelatine
9 yolks
9 oz sugar
p salt
-
6 oz creme cacao - dark
6 oz brandy
-
15 oz creme - montee
=For bottom, like marquise. For top, bavarois. Finish with pate a glace over top
12 oz choco - semi, melted
8.25 oz butter - pommade
9 yolks
6.3 oz sugar
-
9 whites
p salt
Top layer;
12 oz water (milk?)
9 f gelatine
9 yolks
9 oz sugar
p salt
-
6 oz creme cacao - dark
6 oz brandy
-
15 oz creme - montee
=For bottom, like marquise. For top, bavarois. Finish with pate a glace over top
