Chef Peter Joyner creates a chocolate brownie with Arriba milk chocolate mousse

Peter Joyner food development chef for Elior talks through his award winning dessert of Rich chocolate brownie with Arriba milk chocolate mousse, which is garnished with pears, pear purée, gingerbread, caramel and mulled wine reduction. Get the recipe here
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A rich Callebaut chocolate brownie is covered with a caramel biscuit layer, this is then piped with the Arriba milk chocolate mousse, some pear purée, with a thin sheet of tempered chocolate on the top, before being served with the Ice cream and garnished with the pears, gingerbread biscuit, mulled wine, caramel and pear purée.

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Видео Chef Peter Joyner creates a chocolate brownie with Arriba milk chocolate mousse канала The Staff Canteen