28 Apr 2021
This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants. Click here to know more about the upcoming Belcolade Live Demos and how to register.
For approximately 20 individual portions
Melt the white chocolate Blanc Extra together with the cocoa butter an incorporate the white almond praline 59%. Add the other ingredients and spread out between 2 baking paper at a thickness of 3mm. leave to set in the fridge and cut out 20 circles of 5cm diameter.
Sieve the flour and the powder sugar with the almond and the coconut powder. Whip the egg whites together with the sugar. Mix gently with a spatula the whipped egg whites and the sieved ingredients together. Pipe 40 circles of 5 cm diameter on a tray with baking paper and bake at 200 °C for 10 min with closed dampers. leave to cool down.
You can always roast the coconut powder for a roasty taste.
Mix the pectin and the sugar. Mix the gelatine powder and cold water. Heat up the Passion and mango pieces to 40° and add the pectin sugar mixture. Cook this together 3 minutes. Add the gelatine mixture. Cut fresh coriander leaves and put this in the cooked fruit mixture together with the vinegar and the Miroir Neutre.
Put an coconut dacquoise in a circle of 5 cm diameter and pour 30g of the chutney on it and put a second coconut dacquoise on top to close and freeze the chutney insert.
This insert should be max 2,5cm high.
Semi whip the 400 g cream and put aside. Soak the gelatine in cold water.
Boil the fresh cream and milk together and infuse for 30min. with the lemongrass and grated ginger. Boil again and sieve out the lemongrass and ginger and pour on the chocolate. Add the soaked gelatine. When the Ganache reaches 32°C incorporate the whipped Cream.
Boil together the Coconut puree, the coconut milk, the Batida de Coco and the glucose. Pour onto the white chocolate Blanc Extra. Mix and add the melted gelatine mass. Add the Miroir Neutre and mix with an immersion blender. Leave the glaze to cool down overnight at room temperature. Reheat and use at 38°C.
Place 20 circles of 6,5 cm diameter and 4 cm high on a guitar sheet on a tray. Put some chocolate mousse in each circle and flatten it out with a spatula. Push in 2 dacquoise sponge filled with the mango chutney.
Put some more chocolate mousse in the circle and close with the buckwheat rice crisps. Freeze the cake until frozen.
Demould the mousse cakes and glaze with the coconut white chocolate glaze. Decorate