Menu Recipe Card
DATE:
PERSON COSTING:
OUTLET:
MENU ITEM: caramelia cremeaux
ITEM UNIT INGREDIENTS
1.00 cream gms 165
milk gms 165
yolk gms 65
sugar gms 35
2.00 cream gms 610
caramelia chocolate gms 780
gelatin gms 6
1826.00
Method
1 Make an anglaise base with cream, milk,yolk & sugar
2 warm the cream and add the caramelia chocolate and gelatin & blend it
3 now add the anglasie mix in to the chocolate mix and blend well
4 store in chiller for over night
Menu Recipe Card
DATE:
PERSON COSTING:
OUTLET:
MENU ITE chocolate crunch
ITEM UNIT INGREDIENTS
streusel gms 345
chocolate 66% gms 75
butter gms 40
praline paste gms 110
feuntine gms 35
salt gms 1
Method
melt the chocolate and mix all together
sheet thin and stoire in freezer
Menu Recipe Card
DATE:
PERSON COSTING:
OUTLET:
MENU ITE Double chocolate cookie
ITEM UNIT INGREDIENTS
Butter gms 90
Sugar gms 45
Brown sugar gms 62
Trimoline gms 10
Eggs gms 50
Flour gms 139
baking soda gms 2.5
salt gms 2
chocolate chip gms 135
cocoa powder gms 13
Method
cream the sugar, brown sugar, trimoline and butter
add the eggs slowly
add the dry ingredients and mix well
store in chiller for overnight
make 30 gms and bake it
Menu Recipe Card
DATE:
PERSON COSTING:
OUTLET:
MENU ITE chocolate mousse cleo
ITEM UNIT INGREDIENTS
cream gms 80
milk gms 80
sugar gms 18
yolk gms 18
chocolate 65% gms 170
whipping cream gms 260
Method
Make an anglaise with cream, milk, sugar and yolk
Add the dark chocolate and cool it down
fold with the whip cream
