Hot chocolate is passé! This winter, feast on yummy Jivara chocolate slab forest berries with hazelnut ice-cream

Winter is here and it just might be the perfect time to sit by the window and curl up in a blanket with a cup of hot chocolate in one hand and a book in another.

If you crave for chocolate every now and then, you ought to try Jivara chocolate slab forest berries, a dessert that will make your sweet tooth go bonkers.

It is essentially a pastry made with milk chocolate and raspberry chocolate crunch filling served with chocolate-coated Feuilletine French Biscuit and caramel tuile with homemade Hazelnut ice cream.


Here’s the easy-peasy lemon-squeezy recipe.

Ingredients
-Biscuit Crunch French Paillete
-Chocolate Callebaut
-Eggs
-Sugar Breakfast
-Cream Cooking (Elle and Vire)
-Milk Buffalo
-Cream Whip (Elle and Vire)
-Raspberry
-Chocolate Filling Hazelnut Paste
-Strawberry
-Cocoa Butter
-Refined flour

Method
-Boil milk and cream
-Add callebaut chocolate. Make a nice ganache.
-Put at room temperature. Add elle n vire whipped cream and fold into it.
-Make a base with flirtin crisp and hazelnut paste.Put the mixture in a mould.
-Pour half the chocolate ganache mixture in the mould.
-Add raspberry chocolate crunch filling in the mould
-Add the rest of the batter into it. Put in the deep freezer for 12 hrs. Demold it and spray with cocoa butter.
-Spray chocolate slab, hazelnut ice cream, Hazelnut, chocolate cream. Crisp Feuilletine.

Courtesy: Machan, Taj Mahal, New Delhi