Truffle balls with chocolate and vanilla ganache pumped into truffle shells, then hand rolled in dard and milk choc. Greg walloped down 5 pieces of these as soon as it was opened & he chocked because they don't just melt in your mouth, they melt in your throat too.
Roger was just as swift. When it got to him, he reduced the whole bunch by half.
This is a Bavarian Cream and Chocolate Charlotte Entremet. Why the use of this super-sophisticated term Entremet? Because, ... any Mary, Jane & Lulu housewives can now make gateux already & so the baking schools are pushing for a newer, higher & unreachable standard, to set themselves further ahead.
Entrement does sound more sophisticated and normally you would have at least two types of mousses. I had fun with the compressor that sprayed chocolate mixed with cocoa butter on top (see the beautiful mahagony on top). If I were to do this at home, I'd probably have to take it to the car mechanics to do the spraying :) But seriously, it is so good. Greg loves it. Well, who would not with Callebaut 66% Madagascar Dark.
Astralia is a bakers' heaven. All ingredients are so fresh and pure. Sigh! I think they are doing a whole class of chocolate, praline and macaroons in April. I will be back!