Amber Pearl

Mix together all the ingredients until they form a smooth dough. Leave to rest for at least 1 hour at 4°C before using it. Roll it out to a thickness of 2 mm. Bake at 170° C for 15 minutes in a fan oven with the open dampers.

Crumble the Lemon flavour shortcrust by using a cutter. Then add the melted Belcolade Selection Amber Cacao-Trace chocolate. Put the mixture into a tart mould like on the picture. Place in the fridge at +4°C for at least 1 hour.

Melt & Mix all the ingredients together. Then spray the mixture onto the base of the previously chilled crumble in order to create a velvety effect.

Whip the cream and put it in the fridge. Bring the milk to a boil and add the previously hydrated gelatine and then pour it onto the chocolate. Emulsify until smooth and consistent. When the mixture reaches 35 °C, add the cream in two stages and pipe the mousse into silicone moulds.

Heat the lemon juice together with the sugar, the eggs and the lemon zest up to 85°C. Then pour onto the Belcolade Selection Amber Cacao-Trace chocolate and emulsify until smooth and consistent. When the mixture reaches 35°C, add the butter and continue to mix thoroughly. Using a piping bag, pipe some lemon cream in the core of previously amber mousse recipe. Cool to -18°C.

Heat the milk with the glucose. Pour onto the Belcolade Selection Amber Cacao-Trace chocolate. Add the previously rehydrated gelatine and the Puratos Miroir Glassage Neutre, then mix using a hand blender until the mixture is smooth and consistent. Leave to rest for 24 hours before use. Glaze the frozen products at 35°C. Put a glazed Amber mousse on a Amber crumble base.