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


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