400 gr mineral water
2 gr mix of Speculoos
80 gr powdered Cacao (Barry Extra Brutte)
100 gr Trea
30 gr CustC
1. Mix all the ingredients together in a high-walled container. Blend them insistently.
2. Let it rest for 5 minutes in cold to hydrated it, and blend again to obtain a thick cream (pastry texture), smooth and shiny.
3. Lay finely with a spatuline over a Teflon. Dehydrate it in a DryCook or Excalibur at 40ºC (104ºF) for a minimum of 12 h.