ORIENTAL

Complexity level

CT NCVIET

Composition
For 5 cakes of 18 cm in diameter and 4 cm high

Soft Chocolate Sponge
Mango Yuzu Creamy
Peru Chocolate Mousse
Dark Chocolate Glaze

Steps

1 Soft Chocolate Sponge

Ingredients

Eggs 600 g

Sugar 450 g

Belcolade Origins Noir Vietnam 73% Cacao-Trace 380 g

Butter 200 g

Flour 100 g

Preparation

Whip the eggs and sugar together.
Melt the Belcolade Origins Noir Vietnam 73% Cacao-Trace and the butter to 40°C.
Mix both compositions together and add the sifted flour.
Spread out on a tray of 40 cm x 60 cm and bake at 200°C for 20 minutes.

2 Mango Yuzu Creamy

Ingredients

PatisFrance Starfruit Mango 225 g

Yuzu Puree 100 g

Egg Yolk 80 g

Eggs 100 g

Sugar 80 g

Gelatin 8 g

Butter 250 g

Preparation

Cook the PatisFrance Starfruit Mango puree with the yuzu puree, egg yolks, eggs, and sugar to 85°C.
Add the pre-soaked gelatin and leave to cool down. When the composition reaches 35°C, add and mix in the cold butter.
Pour the creamy into silicone circle molds (15 cm in diameter) to make an insert (180 g per cake).
Freeze.

3 Peru Chocolate Mousse

Ingredients

Water 90 g

Sugar 90 g

Egg Yolk 200 g

Fresh cream 35% 110 g

Belcolade Origins Noir Vietnam 73% Cacao-Trace 450 g

Fresh cream 35% 900 g

Cinnamon Powder 4 g

Preparation

Whip and heat water, sugar, and egg yolks together to 85°C.
Pour this mixture into a whipping machine and whip it further to obtain a light mousse of 35°C.
Melt the Belcolade Origins Noir Vietnam 73% Cacao-Trace to 45°C, add 110 g of fresh cream, and mix to a ganache.
Semi-whip the fresh cream together with the cinnamon.
Gently add the “Pate à Bombe” with a spatula and finally incorporate the semi-whipped fresh cream.

4 Dark Chocolate Glaze

Ingredients

Milk 100 g

Glucose 150 g

Belcolade Origins Noir Vietnam 73% Cacao-Trace 300 g

Belcolade Premium Dutch Cocoa Powder 10 g

Gelatin 12 g

Water 72 g

Puratos Miroir L’Original Neutre 1000 g

Preparation

Bring milk and glucose to a boil.
Pour this onto the Belcolade Origins Noir Vietnam 73% Cacao-Trace and the Belcolade Premium Dutch Cocoa Powder and mix.
Add the pre-soaked and melted gelatin to the mixture.
Finally, add the Puratos Miroir L’Original Neutre (30°) to the ganache and mix again with a blender.
Leave to crystallize overnight at ambient temperature. Reheat to 38°C.

5 Final Assembly

Ingredients

Belcolade Selection Noir F65 Cacao-Trace QS

Preparation

Put the mousse cake circles on a guitar sheet on a tray and place some Peru mousse on it.
Place an insert of the mango and yuzu creamy in the middle.
Close it with a slice of chocolate sponge and freeze.
Glaze the frozen cake with the chocolate glaze and decorate with cubes of the chocolate sponge leftovers and chocolate decoration made from Belcolade Selection Noir F65 Cacao-Trace.

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