AMBER
DIAMOND

Complexity level  

CT AMBER

Composition
(approximately 25 individiual portions)

  • Molding
  • Caramelised Hazelnut Sponge
  • Coffee Cream  
  • Amber Chocolate Mousse
  • Amber Velvet Spray

Steps

1 Molding
Ingredients
  • Belcolade Premium Prime Pressed Cocoa Butter Cacao-Trace 50 g
Preparation

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.

2 Hazelnut Sponge
Ingredients
  • Egg White 250 g
  • Sugar 160 g
  • Almond Powder 200 g
  • Icing Sugar 150 g
  • Flour 50 g
  • Roasted Almonds (broken) 80 g
  • Sugar 200 g
Preparation

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). Caramelise 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.

3 Coffee Cream
Ingredients
  • Coffee Beans 24 g
  • Milk 150 g
  • Fresh Cream 35% 150 g
  • Vanilla Stick 1/2
  • Sugar 30 g
  • Egg Yolk 65 g
  • Gelatin 4 g
Preparation

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.

4 Amber Chocolate Mousse
Ingredients
  • Fresh Cream 35% 280 g
  • Belcolade Premium Prime Pressed Cocoa Butter Cacao-Trace 40 g
  • Gelatin 8 g
  • Fresh Cream 35% 440 g
Preparation

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.

5 Amber Velvet Spray
Ingredients
  • Belcolade Premium Prime Pressed Cocoa Butter Cacao-Trace 120 g
Preparation

Heat up both ingredients together to 40°C.

Demold the frozen Amber Diamonds and spray them with this Amber Velvet Spray.

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