Recipe components

Cocoa shortbread

IngredientsPreparation
  • 165g
    butter
  • 110g
    powdered sugar
  • 40g
    almond powder
  • 50g
    eggs
  • 30g
    Callebaut® cocoa powder (CP-E0-776)
  • 220g
    Flour T55 (All purpose flour)

Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles.
(3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).

Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

IngredientsPreparation
  • 60g
    milk
  • 60g
    35% cream

Boil.

  • 30g
    caster sugar
  • 50g
    egg yolks

Whip together and add.
Heat until 85°C.

  • 200g
    Cacao Barry Milk Chocolate Couverture Pureté Alunga™ 41% (CHM-Q41ALUN-E1-U68)
  • 75g
    Callebaut® Single Origin Sao Thomé Chocolate (SAOTHOME-E4-U70)

Pour previous mixture over and mix.

  • 225g
    whipped cream

Add at 45°C.

Soft caramel

IngredientsPreparation
  • 120g
    Sugar
  • 20g
    glucose
  • 2g
    fleur de sel

Make a caramel.

  • 170g
    cream

Use to deglaze caramel.

  • 15g
    gelatin mass
  • 80g
    Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.

Mix and blend. Spread at 35°C.

Orange jelly

IngredientsPreparation
  • 300g
    orange juice
  • 50g
    caster sugar
  • 10g
    NH pectin

Boil.

  • 200g
    orange peel slices

Add and let cool.