CHOCOMANIA

Golden confectionary

GOLD DOME PASTRY

ALMOND-HAZELNUT SPONGE CAKE

Ingredients • 132g egg white • 132g sugar • 82g egg yolks • 214g eggs • 297g sugar • 181g almond powder • 165g hazelnut powder

ICED COFFEE GANACHE

Ingredients • 25g powdered milk 1% fat • 110g espresso coffee • 110g 3,25% full fat milk • 2g vanilla • 25g gelatin mass • 30g Callebaut - Caramel Fill • 326g Callebaut - Finest Belgian Gold Chocolate - Gold • 10g Callebaut - Power 41 • 5g powdered gelatin • 20g water • 30g Callebaut - Caramel Fill • 326g Callebaut - Finest Belgian Gold Chocolate - Gold • 10g Callebaut - Power 41

• 33g Callebaut - Cocoa Powder - Cocoa powder • 82g flour • 181g melted butter Preparation Make a meringue. Mix together. Add to the egg mixture and mix in the meringue. • 1g salt • 3g orange zest - Cap’fruit • 365g 35% cream - EVEN Preparation Mix together and heat up to 70°C. Combine all ingredients in a recipient. Pour the previous hot mixture onto the mixture to melt. Pass through a sieve and whip to achieve the right consistency. Immediately pipe into flexible halfsphere moulds of 4 cm Ø and freeze. Add and emulsify. Add, cover and leave to rest in the refrigerator overnight. CITRUS JELLY

Ingredients • 132g sugar • 14g NH pectin • 230g lemon puree – Cap’fruit • 395g orange puree – Cap’fruit • 148g water • 82g invert sugar

SAO TOMÉ CHOCOLATE MOUSSE

Ingredients • 196g whole milk • 35g invert sugar • 204g Callebaut - Sao Thomé • 350g whipping 35% cream - EVEN Preparation Heat up to 60°C. Pour previous mixture over the chocolate. Emulsify with

CARAMEL GLAZE

Ingredients • 282g sugar • 141g water • 282g glucose • 188g sweetened concentrated milk • 103g gelatin mass • 282g Callebaut - Finest Belgian Gold Chocolate - Gold 100g Callebaut - Finest Belgian Milk Chocolate - 823 Preparation Mix together. Mix in and bring to a boil. Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator. a stick blender. Mix in the previous mixture when its temperature is at 40°C. 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 centre. Finish with a layer of chocolate sponge and freeze. • 100g Callebaut - Caramel Fill Preparation Heat up to 103°C. Combine the ingredients in a high recipient. Pour the previous hot mixture over the ingredients and emulsify. Leave to rest in the refrigerator overnight. Glaze the Sao Thomé chocolate mousse at 28-30°C.