Chocomania
Feast your eyes on this delicious Gold dome pastry with iced coffee ganache, dark chocolate mousse and a heavenly Gold caramel glaze.
1. ALMOND-HAZELNUT SPONGE CAKE
Ingredients
• 132g egg whites
•132g sugar
Make a meringue.
• 82g egg yolks
• 214g eggs
• 297g sugar
• 181g almond powder
• 165g hazelnut powder
• 33g Van Houten Cocoa Powder 22/24
• 82g flour
Mix together.
• 181g melted butter Add to the egg mixture and mix in the meringue.
Preparation
Spread on a 2-cm high silicone mat. Bake for 20 minutes at 160°C.
2. ICED COFFEE GANACHE Ingredients
• 25g powdered milk 1% fat
• 110g espresso coffee
• 110g full fat milk
• 2g vanilla Authentic Products Mix together and heat up to 70°C.
• 25g gelatin mass
• 30g Callebaut - Caramels - Caramel Fill
• 326g Callebaut - Finest Belgian Gold Chocolate - Gold
• 10g Callebaut – Power 41 Chocolate
Preparation
Combine all ingredients in a recipient. Pour the previous hot mixture onto the mixture to melt.
• 5g powdered gelatin
• 20g water
• 30g Callebaut - Caramels - Caramel Fill
• 326g Callebaut - Finest Belgian Gold Chocolate - Gold
• 10g Callebaut – Power 41 Chocolate
Pass through a sieve and whip to achieve the right consistency. Immediately pipe into flexible half-sphere moulds of 4 cm and freeze.
• 1g salt
• 3g orange zest Cap’fruit Add and emulsify.
• 365g cream EVEN 35.2% Add, cover and leave to rest in the refrigerator overnight.
3. CITRUS JELLY Ingredients
• 132g sugar
• 14g NH pectin
Mix together.
• 230g lemon puree Cap’fruit
• 395g orange puree Cap’fruit
• 148g water
• 82g invert sugar
Mix in and bring to a boil.
Preparation
Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator.
4. SAO TOMÉ CHOCOLATE MOUSSE
Ingredients
• 196g whole milk
• 35g invert sugar
Heat up to 60°C.
• 204g Callebaut - Single Origin Chocolate - Sao Thomé Pour previous mixture over the chocolate. Emulsify with a stick blender.
• 350g cream EVEN 35.2% Mix in the previous mixture when its temperature is at 40°C.
Preparation
Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the center. Finish with a layer of chocolate sponge and freeze.
5. CARAMEL GLAZE Ingredients
• 282g sugar
• 141g water
• 282g glucose
Heat up to 103°C.
• 188g sweetened concentrated milk
• 103g gelatin mass
• 282g Callebaut - Finest Belgian Gold Chocolate – Gold
• 100g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823
• 100g Callebaut - Caramels - Caramel Fill
Combine the ingredients in a high recipient. Pour the previous hot mixture over the ingredients and emulsify.
Preparation
Leave to rest in the refrigerator overnight. Glaze the Sao Thomé chocolate mousse at 28-30°C.