- Melt the butters with invert sugar before adding the cocoa powder and blending with a hand blender.
- Whip the eggs with sugar and salt to form a ribbon texture.
- Fold a small amount of egg mixture into the cocoa batter.
- Add the remaining egg mixture and finish with sifted flour.
- Pour into a 20x20cm baking frame and bake at 175°C for approximately 15 minutes.
- Cool before cutting into 5cm diameter discs.
- Freeze for assembly.
Tip: This sponge is quite runny, pouring into the frame will not require too much spreading. It is best to bake in frames in order that the sponge doesn’t spread too much.
- 408g Mandarin Puree (with no added sugar)
- 8g Tartaric Acid Solution (50/50)
- 1g Pectin 325NH95 (or X58)
- 84g Caster Sugar
- 36g Inulin
- Defrost the puree before adding acid solution and gradually adding pectin mixed with sugar and inulin.
- Blend well to ensure that there are no longer any lumps present before cooking to 85°C.
- Pour approximately 20g into 5cm diameter silicon molds. Wait for the jelly to slightly set before placing the sponge on the top.
- Freeze for assembly.
Tip: If required, refrigerate for 5-10 minutes to help the coulis set. Just make sure that the coulis aren’t completely set, otherwise it will not correctly stick to the sponge layer.
- 438g Water
- 90g Gelatin Mass (200 bloom)
- 220g deZaan Quito Oro Cocoa Mass
- 2g Liquid Sunflower Lecithin
- 150g Egg Whites (pasteurized)
- 100g Caster Sugar
- Melt the gelatin mass to 40°C and pour it onto the water at room temperature (20-22°C).
- Pour onto the cocoa mass melted with lecithin to 40°C.
- Emulsify with a hand blender and cool to 27°C.
- Whip whites with sugar to form a creamy French meringue and fold it into the previous chocolate base.
- Immediately proceed with assembly.
- 150g Glucose Syrup DE40
- 407g Water
- 150g Caster Sugar
- 8g Pectin X58
- 2g Calcium Lactate
- 60g Caster Sugar
- 120g deZaan Terra Rossa Cocoa Powder
- 100g Coconut Oil (odorless)
- 3g Liquid Sunflower Lecithin
- Heat the glucose with water and 150 g sugar to 25-30°C.
- Gradually add the pectin mixed with calcium lactate, remaining 60g sugar, and cocoa powder before blending to ensure that there are no longer any lumps present.
- Cook to 85°C and pour the mixture onto the coconut oil and lecithin.
- Emulsify with a hand blender and refrigerate (wrapping directly onto the surface with cling film).
- Reheat to approximately 35°C for use.
Tip: Depending on the calcium present in the water used, the calcium lactate might need to be reduced or even eliminated. If the cooked glaze is too thick at 35°C, this is a sign of excessive calcium. When reducing the lactate in the recipe, just increase the water to ensure that the total mass remains at 100%.
- Matcha White Chocolate (for finishing)
- Make the Quito Oro mousse and pipe approximately 40g into 6cm diameter molds (4.5 cm high).
- Place the frozen insert and press until the sponge reaches the top.
- Remove the excessive mousse and freeze for finishing.
- Unmold the frozen cakes and dip them into the glaze.
- Place onto support (cake board or a platter) and wait to defrost before placing matcha white chocolate holly leaf.
Do you Know Cocoa?
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- 27 foundational and inspirational recipes including technical deep dives
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