MOUSSE DE CHOCOLATE TRIPLO DEFINITIVA / CANSEI DE SER CHEF #Sobremesa #Pascoa #chocolate
Essa não é mais uma sobremesa de páscoa para amadores. É uma aula de engenharia financeira aplicada à gastronomia. Entender o comportamento dos lipídios e a cristalização do açúcar é fundamental para atingir o ponto perfeito. O praliné, através da pirólise controlada do açúcar, adiciona a textura crocante necessária para quebrar a densidade das mousses.Receita (Igual ao Vídeo):
• 1,8L Creme de leite fresco (dividido em 3)
• 300g Chocolate Branco
• 300g Chocolate ao Leite
• 300g Chocolate Amargo
• 150ml Creme de leite p/ ganache
• 500g Açúcar
• 80g Castanha-de-caju
• 80g Amendoim
Versão Caseira (Base 1kg de Produto Final):
• 600ml Creme de leite fresco
• 100g Chocolate Branco
• 100g Chocolate ao Leite
• 100g Chocolate Amargo
• 60ml Creme de leite p/ ganache
• 170g Açúcar
• 30g Castanha
• 30g Amendoim
Patrocinadores:
• NutreOn: nutreon.com.br | Cupom: BUBU15
• Jelly Roll Grease: jellyrollgrease.com.br | Cupom: BUBU10
Timestamps:
00:00 - Introdução: A ciência do chocolate
00:25 - Banho-maria invertido e o ponto do creme
00:48 - Emulsão dos três chocolates
01:50 - Montagem das camadas e densidade
02:28 - Praliné: Pirólise e crocância
03:50 - Finalização e Degustação
Tags:
mousse de chocolate, triplo chocolate, receita de pascoa, sobremesa gourmet, chocolate mousse, triple chocolate recipe, brazilian dessert, praline, confeitaria profissional, cansei de ser chef, bruno salomao, cozinha tecnica, science of food, dessert engineering, pascoa 2026, easy chocolate mousse, delicious desserts, chocolate lovers Receive SMS online on sms24.me
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