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Carbon Black Petit Gateaux 1
Part 1: Reconstituted Shortbread



  • 140g Dark Chocolate 67%
  • 2g Fleur de sel (Salt)
  • 558g Crumble (see above for recipe)
Cara Buat


  1. Mix all ingredients until crumble texture forms (using paddle attachment).

  2. Sprinkle onto a baking tray & bake at 150°C/302°F. for approx. 25min.

  3. Cool & briefly blitz in a Food processor to form an uneven powder.

  4. Sieve with a large sieve to remove large chunks.


  1. Melt chocolate to 40°C/ 104°F, add salt & fold in powdered crumble.

  2. Spread into a 6cm diameter stencil (1cm thick), slightly pressing down to retain the difference in texture.

  3. Bake at 160°C/320°F for 5 min. Refrigerate until cool.

Carbon Black Petit Gateaux 2
Part 2: Tahini Carbon Black Mousse
Cara Buat
  1. Blend pectin with sugar, calcium lactate, carbon black into water before cooking to 85°C/185°F.

  2. Pour onto tahini & salt. Emulsify with an immersion blender.

  3. Whip Flora to a creamy, yogurt texture & fold into pectin base at 50°C/122°F.

  4. Pipe into molds, flatten the tops before blast freezing for assembly.

Part 3: Blood Orange Coulis
  • 384g Blood Orange Puree
  • 6.5g Pectin NH
  • 60g Granulated Sugar
  • 50g Inulin
  • As Necessary - Vanilla
Cara Buat
  1. Blend all ingredients into puree at room temperature (approx. 22°C/72°F)

  2. Cook to 85°C/185°F before cooling.

  3. Reheat for finishing.

Part 4: Carbon Black Chocolate Spray
Cara Buat
  1. Melt chocolate & cocoa butter to 45°C/113°F.

  2. Add Carbon Black & blend with immersion blender until smooth.

  3. Refer to assembly for further instructions.

Part 5: Assembly
Cara Buat
  1. Unmold mousses & pierce center with a toothpick.

  2. Dip into carbon black chocolate mixture.

  3. Spray with carbon black chocolate mixture to form large & uneven droplets with a spray gun.

  4. Place onto reconstituted shortbread discs.

  5. Melt blood orange coulis to approx. 40°C/104°F. Pipe 20g into the centre of the cavities to finish.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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