Caramel Isomalt sphere with chocolate textures, beetroot, walnut dacqoise by Chef Christos Siomadis

Christos Siomadis

Christos Siomadis

Executive Head Chef 6th February 2021
Christos Siomadis

Christos Siomadis

Executive Head Chef

Caramel Isomalt sphere with chocolate textures, beetroot, walnut dacqoise by Chef Christos Siomadis

The recipe consists of: 


milk puree 
dulce de leche milk chocolate mousse 
walnut dacqoise 
caramel isomalt sphere 
goat milk jellies 
beetroot jellies 
tonka dark chocolate mousse 
dark chocolate isomalt threads 
olive oil "snow"

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