L'éveil
Part 1: Cocoa Mousse
Ingredients
Method- 150g Dark Chocolate 66% (melted)
- 130g Milk
- 120g Cream
- 674g Cream (whipped to medium peaks)
- 51g Yolks
- 40g deZaan True Gold cocoa powder
- 40g Granulated Sugar
- Make an anglaise using 120g cream, milk, eggs, cocoa powder and sugar. Use an emersion blender to emulsify the cocoa powder.
- Cook cocoa anglaise on low up to 82°C/180°F.
- Pour anglaise over the melted chocolate. Mix until combined.
- Fold in the whipped cream and reserve.
Part 2: Genoise Cocoa Sponge
Ingredients
Method- 196g Almond Paste (50%)
- 19g deZaan Rich Terracotta cocoa powder
- 1g Salt
- 200g Eggs
- 13g Plain (sifted)
- 22g Potato Starch (sifted)
- 72g Butter
- Mix almond paste with 1/3 of the eggs.
- Whip eggs and almond paste together.
- Melt the butter and stream into the almond paste mixture.
- Add dry ingredients and gradually incorporate into mixture.
- Cook for 8 minutes at 180°C/355°F.
Part 3: Pâte Sucrée
Ingredients
Method- 138g Butter
- 88g Confectioner’s Sugar
- 28g Almond Flour
- 0.5g Salt
- 50g Egg
- 1g Vanilla Powder
- 200g Whole Wheat Flour
- 30g deZaan True Gold cocoa powder
- Rub butter into dry ingredients.
- Mix in eggs, form a dough and refrigerate.
- Roll out to 4 mm thickness, and rest in freezer.
- Once cold cut to fit mold.
- Cook at 150°C/300°F for 35 minutes.
Part 4: Cocoa Glaze
Ingredients
Method- 135g Water
- 320g Granulated Sugar
- 90g deZaan True Dark cocoa powder (sifted)
- 235g Cream
- 13g Gelatin
- 35g Honey
- 120g Glucose
- Bring water, glucose, and sugar to a boil.
- Add the cocoa powder, mix until combined.
- Boil the liquid cream and honey, add it to the syrup.
- Bring to a quick hard boil.
- Take off heat and add gelatin.
- Mix and refrigerate for 12 hours.
Part 5: Cocoa Ganache
Ingredients
Method- 150g Cream
- 0.3g Salt
- 3g Gelatin
- 63g White Chocolate
- 150g Cream
- 20g deZaan Crimson Red cocoa powder
- Bring the first cream to a boil with the cocoa powder (mix using an immersion blender).
- Add the gelatin and then pour over the white chocolate.
- Mix and add the second cream.
- Emulsify with immersion blender making sure not to incorporate any air.
- Transfer to container and refrigerate overnight.
Part 6: Citrus Confit
Ingredients
Method- 100g Kumquat
- 100g Kalamansi
- 100g Satsuma Orange
- 20g Bergamot Zest
- 50g Raw Sugar
- Remove flesh from citrus and reserve peel.
- Blanch the peel 3 times.
- Keep the water from the last round of blanching. Add the sugar and remaining ingredients and stir gently.
- Candy peel on low heat until cooked.
- Remove from heat and cool.
Part 7: Cocoa Nib Praline
Ingredients
Method- 250g Hazelnuts
- 125g Granulated Sugar
- 40g Water
- 5g Fleur de sel
- 100g Cocoa Nibs
- 35g Grapeseed Oil
- Toast the hazelnuts at 140ºC/284ºF for 50 minutes.
- Cook the sugar and water to a caramel of 180ºC/356ºF and cool completely. Break into small pieces.
- Mix the hazelnuts and caramel pieces in a food processor for 2 minutes.
- Add grapeseed oil and mix.
- Add cocoa nibs and Fleur de Sel and pulse.
Part 8: Chocolate Spray
Ingredients
Method- 350g Cocoa Butter (melted)
- 350g Dark Chocolate
- Pour cocoa butter over the dark chocolate and mix. Reserve for assembly.
Part 9: Assembly
Method- Start by making the insert, pour 200g of citrus confit into the mold, let it set in the freezer.
- Pour 200g of praline on the kumquat confit, let set in the freezer.
- Cut sponge to fit mold. Stick the sponge on the praline and then put back in the freezer. Unmold the insert (confit/praline/sponge).
- Pour cocoa mousse into mold, spreading the mousse upwards onto the edges of the mold using a small off-set spatula, to avoid air bubbles.
- Put the insert into the mousse by pushing slightly to raise the mousse a little. Smooth the entremet and freeze over-night.
- Whip ganache to soft peaks. Pipe in droplet forms onto a sheet tray. Put in the freezer until set.
- Warm glaze and glaze the drops of frozen ganache.
- Unmold the entremet and spray with chocolate spray.
- Place the entremet on the cocoa pâte sucrée. Place the droplets of glazed ganache and garnish with chocolate décor.
