Amber Diamond

1. Moulding
2. Caramelized Hazelnut Sponge
3. Coffee Cream
4. Amber chocolate mousse
5. Amber velvet spray

Melt the Belcolade Selection Amber Cacao-Trace chocolate together with the Belcolade Premium Prime Pressed Cocoa Butter to 45°C and temper it at 28°C. Mould individually the diamond moulds and leave to set.

Whip the egg white together with the sugar (160g). Sieve the almond powder together with the icing sugar and the flour. Mix this gently in the meringue with a spatula. Add the broken and raosted almonds. Spread out on a tray with a thickness of 1 cm. Bake the sponge at 190°C for 10 minutes depending on the oven. Caramelize sugar (200g) and leave to cool down on a silicon sheet. Mix into powder and sprinkle on top of the hazelnut sponge. Leave to further cool down the hazelnut sponge and cut circles at the right diameter with a dough cutter.

Tip: For a full tray of 40x60 cm, make a double recipe for the right amount to fill a full tray.

Crush the coffee beans and infuse them in the milk and fresh cream for 2 hours and add the vanilla stick. Add the sugar and egg yolks and heat up all ingredients together to 85°C, Sieve out the coffee beans and vanilla stick. Add the soaked gelatin. Pour 20 g in half ball-shaped silicone moulds and freeze them. Demould

Bring the fresh cream to a boil and pour over the Belcolade Selection Amber Cacao-Trace chocolate drops and the Belcolade Premium Prime Pressed Cocoa Butter. Make a ganache out of it. Add the soaked gelatin and when this composition reaches 32°C add the semi-whipped fresh cream (220 g).

Fill the Amber chocolate diamond shaped moulds with the chocolate mousse and put a coffee cream and hazelnut sponge in the centre. Close the mould with some extra mousse and freeze.

Heat up both ingredients together to 40°C.

Demould the frozen Amber diamonds and spray them with this Amber velvet spray.