Beat the eggs with the water at the first speed in the mixer with the wire for 1 minute until they are incorporated. Then add the Parisien Choco Sponge mix and beat them all together at 3rd speed for 5-6 minutes. Pour the mixture into strips or plates and bake in a preheated air oven at 160 ° C for about 30-35 minutes or in a preheated oven at 200 ° C (top) and 180 ° C (below) for 35-40 minutes.

For the chocolate mousse

Put the Mousse chocolate Top chef mix together with the milk in the mixer and knock at the fast speed for 3-4 minutes depending on how tight we want.

MOULDING

In a square trunk we put the sponge cake on the base in the same dimension as our utensil. Then add the chocolate mousse and repeat the process again. Finally, close the mousse with the pallet and freeze. After freezing, cut them in sizes of your choice and overlay them with Gregal chocolate paste. Decorate with Haya 58% dark chocolate and gold confectionary color.