Cost Breakdown

Critical Success Points

• • Cooking the pistachio cream without letting it boil
• • Incorporating the gelatin at the correct temperature
• • Delicate mixing of the mousse with the whipped cream
• • Unmolding the frozen cakes
• • Chocolate temperature for the rock glaze

Safety Warnings

• • Handle hot chocolate carefully to avoid burns.
• • Use the torch away from the mousse to prevent it from melting.
• • Be careful with sharp knives when cutting the dacquoise.