Composition
(approximately 25 individiual portions)
- Molding
- Caramelized Hazelnut Sponge
- Coffee Cream
- Amber Chocolate Mousse
- Amber Velvet Spray
AMBER
DIAMOND
CT AMBER
CT AMBER
Composition
(approximately 25 individiual portions)
Melt the Belcolade Selection Amber Cacao-Trace chocolate with the Belcolade Premium Prime Pressed Cocoa Butter Cacao-Trace to 45°C and temper it at 28°C. Individually mold the diamond molds and leave them to set.
Whip the egg white together with the sugar (160 g). Sieve the almond powder together with the icing sugar and the flour. Mix this gently into the meringue with a spatula. Add the broken roasted almonds. Spread out on a tray with a thickness of 1 cm. Bake the sponge at 190°C for about 10 minutes (depending on the oven). Caramelize the sugar (200 g) and leave to cool down on a silicone sheet. Mix into a powder and sprinkle on top of the hazelnut sponge. Leave the hazelnut sponge to further cool down 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, adding the vanilla stick. Add the sugar and egg yolks and heat up all the 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 molds and freeze them. Demold.
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 Cacao-Trace. 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 molds with the chocolate mousse and put a coffee cream and hazelnut sponge in the center. Close the mold with some extra mousse and freeze.
Heat up both ingredients together to 40°C.
Demold the frozen Amber Diamonds and spray them with this Amber Velvet Spray.
