COCONUT CRISPY ROLLS CHOCOLATE CONCORD

The original French cake is made with rich chocolate mousse and crispy sweet chocolate bourbon and is named after the Chocolate Concorde. The result is a French fusion-style cake, as well as a Thai dessert with a crunchy texture and a coconut and black sesame seed smell that complements the Thai Coco chocolate mousse, resulting in an exotic crunchy menu. Crisp, buttery scent from tart flour, softness of cream, sourness and the unique aroma of Lay Lay and the sweetness of 100% real coconut milk selected by Thai Coco for you to open, easy to use, easy to store for a long time.

Ingredient
Instruction

PART 1 : CHOCOLATE FRENCH MERINGUE

Egg White	60 g
Sugar	20 g
Icing sugar	70 g
Cocoa Powder	10 g
Coconut Crispy Rolls (original flavor)	2 pack

Icing sugar and Cocoa powder for decoration

PART 2 : CHOCOLATE MOUSSE

Egg yolk	4 no
Warm Milk	150 ml
Sugar	80 g
Dark Chocolate 76%	250 g
Whipped Cream (Hard Peak)	250 g

1. Prepare chocolate French meringue: Put egg whitein mixing bowl, start whisking egg white until bubbly,slowly add sugar to achieve shiny and peak stiff meringue.And then shifted together icing sugar and cocoa powder intomeringue bowl, fold softly using silicone spatula until combined.

2. Pipe chocolate meringue in a spiral circle of 12-15 cm.for 3 pieces. Bake with top-and-bottom heat at 120°c for 1 hour.Remove from oven and leave to cool.

3. Prepare chocolate mousse: Whisk together egg yolk and sugar.Pour in hot milk while whisking the egg mixture. After pour milk,put the mixture back in the pot and keep whisking until creamy.Then pour hot custard mixture into bowl, mixing until cooperate.Set aside. In another bowl, whip the whipping cream till firm and peak.Fold well with chocolate custard and whipped cream. Put in piping bag.

4. Assemble concord cake: Pipe chocolate mousse around the ringand spread it on the side evenly, and layered a spiral meringue,alternately with chocolate mousse until finish 3rd layer.Spread chocolate mousse evenly and put in the refrigerator to set.

5. When the cake is completely set, remove the mold.Using Coconut Crispy Rolls, place them vertically along the sideand some on the cake. Sprinkle cocoa powder and icing sugar.Finally, make a nice bow. Rest in fridge for at least 60 minutes.Finish!.