The creations of great chefs



  • Difficulty medium / high
  • Preparation 12 hours
  • Tipology dessert
  • Portions 8-16


  • Manjari chocolate mousse:
  • 83 g of water
  • 120 g of yolk
  • 50 g of ehhs
  • 65 g of sugar
  • 280 g of Manjari dark chocolate
  • 280 g of cream
  • 125 g of mascarpone
  • Corflakes Crunch:
  • 235 g of corn flakes
  • 60 g of cocoa butter
  • 120 g of Jivara milk chocolate
  • 600 g of almond and hazelnut praline
  • Hazelnut and caramel bavarian cream:
  • 175 g of milk
  • 105 g of yolk
  • 1: 125 g of sugar
  • 7 g of water
  • 7 g of glucose
  • 10 g of sugar 2
  • 20 g of cream
  • 99 g of hazelnut paste
  • 9 g of gelatin
  • 45 g of water for gelatin
  • 400 g of half-whipped cream
  • 50 g of chocolate wafers
  • Cocoa sponge cake
  • 100 g of eggs
  • 160 g of yolk
  • 150 g of sugar 1
  • 150 g of egg white
  • 100 g of sugar 2
  • 100 g of rice flour
  • 50 g of cocoa
  • 100 g of powdered almonds
  • 100 g of butter
  • 23 kt edible Gold Chef leaf
  • 23 kt edible Gold Spray


Photo and recipe have the only purpose of presenting the product(*).

For the Manjari chocolate mousse:

Make a custard by bringing water, egg yolk, eggs and sugar up to 82 °C. Once the custard is at the right temperature, take it off of the heat and add the chocolate. Finally, mix with an immersion blender. Separately, whip the cream together with the mascarpone and combine the two mixtures by folding from the bottom upwards, making sure that the final mixture doesn’t deflate.


For the Corflakes crunch:

Chop up the cornflakes, add melted cocoa butter and mix. Add melted jivara chocolate and mix. Finally add the praline and mix. Roll it out on a sheet of parchment paper, wait for it to cool in the refrigerator and form it into the desired shape.


For the hazelnut and caramel bavarian cream:

Make a custard with milk, egg yolk and sugar. In the meantime, make a caramel out of the water, sugar and glucose separately, and decoct with the cream that has been heated in the microwave. Combine the two mixes, and add the hazelnut paste and the previously hydrated gelatin. Mix everything together. Mix it with the half-whipped cream, folding from the bottom upwards, taking care not to deflate the mixture. Add the chocolate wafers to the top.


For the cocoa sponge cake:

Beat eggs, yolk and sugar. Sprinkle in all the previously sieved powders. Add the melted butter and finally lighten the mixture by mixing in, from the bottom up, the egg whites and sugar that you have previously beaten.


Assemble the cake:

Use a 20 cm diameter mould and assemble the cake upside down. Start with 250 g of mousse and let it set in the blast chiller. Make a layer of 275 g of Bavarian cream and set it in the blast chiller. Proceed with 100 g of mousse and immediately place the croccantino. Finish with 85 g of mousse and close with the sponge cake. Allow the cake to set in the blast chiller and take it out of the mould to glaze it. Glaze, apply plaques, and then decorate with edible gold.