Fill a half sphere mini flexipan mold 2/3 with prepared butter
Bake for 15 minutes at 180°C , proceed in placing a sheet of parchment paper on top of mold along with a baking tray
This will help in obtaining flat base
Let cool down, turn out and place in the freezer
2. Grapefruit Syrup
Boil all together, dispose baba inside until they are completely soaked and soft. Drain them on top of a grid
3. One Step Mousse
Place cold water followed by One Step Chocolate Mousse in bowl of mixer and mix with a whisk 1 minute on slow speed and 3-4 minutes medium speed, or until mousse starts to stiffen
4. Almond Crumble
Mix almond powder, sugar, flour, butter and chopped almonds until a sandy texture is obtained
Sprinkle on baking tray and bake at 160°C during 10-15 min, open damper.
Let cool down completely
Melt cocoa butter and chocolate together, temper at 40°C and enrobe the crumble with
5. Chocolate ring decoration
Melt Carat Coverlux Dark. With a use of a mold or acetate sheet proceed in forming chocolate rings
Assembly
Place a desired amount of almond crumble as base in verrine
Proceed in placing chocolate ring in the center
With a use of a pastry bag. Fill the ring 1/3 with a chocolate mousse
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