Recepie
Ingredients:
0,300 kg Chocolate Swiss roll
0,250 kg Schokobella, dark chocolate cream
0,025 kg Gold Sparkle
0,150 kg Fruchti-Top Cherry
Chocolate Cream
0,200 kg Alaska-express Chocolate
0,250 kg Water, 25 °C
1,000 kg Whipped cream, unsweetened
Dissolve Alaskaexpress Chocolate in water and fold in the whipped cream.
Method:
Cut the Swiss roll with the cross-cutter and put it into the dome shape.
Fill in the Chocolate cream and pipe Fruchti-Top Cherry in the middle of the dome.
Cut out a round sponge to seal the dome.
Keep the dome for two hours in the fridge.
Glaze the dome with Schokobella and marble with Gold Sparkle.
Decorate with fresh fruit and caramel decoration, as shown in the picture.