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Selection Mousse Glazing icing

4 ELEMENTS

Complexity level  

CT PBM46

Composition

  • Air Chocolate Decoration
  • Fire Nectarine Fruit
  • Earthy Crumble
  • Water Chocolate Mousse
  • Plant-Based Chocolate Glaze
  1. Belcolade
  2. Recipes
  3. 4 Elements
4 Elements

Steps

1 Air Chocolate Decoration
Ingredients
  • Grapeseed Oil 50 g
Preparation
  • Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate to 45°C and add the melted cocoa butter and the grapeseed oil. 
  • Temper the mixture to 31°C and pour into a Siphon bottle. Twist in 2 CO2 chargers and shake the bottle. Pipe gently a dollop of the aerated chocolate onto a guitar sheet and put a second dollop on top.
  • Push it down in order to create a round chocolate decoration. Leave to crystalize for 1 hour and demold. Use this as a decoration on top of the dessert. 
2 Fire Nectarine Fruit
Ingredients
  • Fresh Peach 500 g
  • Coconut Fat, Deodorized 20 g
  • Sugar 50 g
  • Pectin Yellow 8 g
  • Citrin Acid 1 g
  • Fleur de Bière 40% 30 g
Preparation
  • Cut the peaches into small cubes. Bake them in a pan with the coconut fat. Mix the sugar and pectin and add to the peaches. Bake for a few minutes, add the citric acid, and mix well with a spatula. Add the Fleur de Bière and blaze the peaches.
  • Fill up circles of a diameter of 5 cm and height of 2 cm with the peach filling and bake at 120°C for 1 hour. Leave to cool down and put in the freezer. Demold the frozen peach circles.
3 Earthy Crumble
Ingredients
  • Coconut Fat, Deodorized 125 g
  • Salt 2 g
  • Sugar 130 g
  • Baking powder 1 g
  • Almond powder 125 g
  • Flour 135 g
Preparation
  • Mix all ingredients together except the chocolate. Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate (70g) and add it gently to the earthy crumble mixture. 
  • Mix with a paddle until the dough is homogeneous. Put the dough on a tray and freeze it. When frozen, cut into small pieces using a knife. 
  • Put the crumble pieces 1 cm high in a circle of 6 cm diameter and 4 cm high. Bake the crumbles at 170°C for about 14 minutes until golden brown. 
  • Leave the crumbles to cool down and leave them in the metal circle molds.
4 Water Chocolate Mousse
Ingredients
  • Water 200 g
  • Soluble Coffee 10 g
  • Oat Cream (13% fat) 100 g
Preparation
  • Heat the water, add to the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and soluble coffee, and mix with an immersion blender. Add the oat cream and mix again. Leave to cool overnight in a fridge at 5°C.
  • After: Whip the mixture in a Kitchen Aid until you have a mousse texture. Pipe the chocolate mousse on top of the baked crumble and the peach filling and freeze. Once frozen, glaze with the chocolate glaze.
5 Plant-Based Chocolate Glaze
Ingredients
  • Puratos Miroir Neutral l’original 250 g
  • Plant-Based Milk 250 g
  • Glucose 50 g
  • Sugar 50 g
  • Pectin NH 5 g
Preparation
  • Mix the sugar and the pectin. Heat the plant-based milk and the glucose to 50°C and add the pectin sugar mixture. Bring everything to a boil and boil for 2 minutes. Pour onto the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and mix with an immersion blender. Add the slightly heated Miroir and mix again. Leave to set and cool down.
  • Reheat to 40°C before use and mix again with an immersion blender to remove air bubbles.

Created by Michel Eyckerman

Inspired by nature's harmony, the '4 Elements' tart unites the Belcolade Selection M. Plant-Based Cacao-Trace chocolate, sun-kissed nectarine, crisp crumble and airy mousse. A refined balance of texture and taste. This creating invites you to experience dessert as a journey through earth, fire, air and water. 

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