LAYERS

The final chocolate box is on the dessert menu. Earlier posts looked at the production and coloring process, now the final presentation and inside. The box is filed with several different preparations in layers, ranging from dense to light with crunchy components. From the top down: caramelized almond mousse with a touch of Murray salt, dark toffee made of cream and caramelized sugar, caramelized almond rolled in cocoa butter to keep them crunchy, milk chocolate mousse, dark chocolate cremeux of manjari and cocoa paste, caramelized cocoa nibs, and on the bottom a caramel chocolate ganache. Sitting on top is an amaretto bonbon and on the side a chocolate sauce.

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