14 Apr 2021
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Mix everything together to obtain a homogenous texture. Put the crumble in the fridge and let overnight. roll out the dough on 3mm and put in a baking mold. Bake for 15min on 175°C
Melt the Belcolade Origins Vietnam 73% Cacao-Trace and the butter at 50°C. Mix in the RobotCoupe the Marzipan 50% and the egg yolks till you obtain a smooth mass. Whip the egg whites with sugar. Mix everything carefully with a spatulas. Spread out everything on a baking tray and bake at 190°C, dampers closed. When the biscuit is cold, cut out following the correct shape.
Infuse the candied orange and mandarin zest in the mandarin, bergamot and passion puree. Boil the fruit puree with inclusions. Add sugar and pectin. Boil until 103°C. Add the gelatin. (water+gelatin powder) Pour on a plate to cool quickly. Cover with plastic wrap and leave overnight before filling the cakes.
Boil the milk and pour on the Belcolade Origin Vietnam 45% Cacao-Trace and Belcolade PPP Cacao Butter.
Add the gelatin. (water+gelatin powder)
When the composition is 32°C add the semi whipped cream.
Put in the correct shape and put the creamy and biscuit directly inside.
Heat up together milk, fresh cream 35% and glucose until boiling. Pour this liquid onto Belcolade Selection Noir 65% Cacao-Trace and Belcolade Selection Noir Ebony chocolates. Add gelatin. (water+gelatin powder) and Puratos Miroir L'original Neutre. Mix everything together with a blender and put in a fridge of 4°C. Use the glaze at 38°C on a frozen mousse of -18°C.