Milk Chocolate Lemon Ginger Dome Lemon and ginger bring a more sophisticated taste to the classic chocolate mousse that everyone knows and loves. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Dentelle Chocolate

Ingredients Preparation
20 g butter 83% fat
25 g Callebaut cocoa mass 100%
25 g glucose syrup
In a saucepan, melt together the butter, cocoa mass and glucose syrup.
80 g granulated sugar
5 g Callebaut cocoa powder 24% fat
Sift the sugar and cocoa powder together. Then add into the melted mixture.
40 g cold water Stirring constantly, at low heat, add water and mix well.
Once cooled, spread thinly onto a silicone mat. Bake at 350°F for 8 minutes. Store flat in airtight containers until ready to use.

Milk Chocolate Lemon Ginger Mousse Dome

Ingredients Preparation
100 g heavy cream 35%
5 g grated fresh ginger
4 g lemon zest
10 g gelatin mass*
In a saucepan, heat the cream, ginger and lemon zest to 190°F. Add the gelatin mass and stir.
250 g Callebaut 823 Milk Chocolate In a microwave-safe bowl, melt the chocolate in 30 second increments. Strain the warm cream mixture into the melted chocolate and mix well with a whisk until thoroughly blended. Finally, emulsify with an immersion blender for 30 seconds. Let the chocolate base cool down to 90°F.
200 g heavy cream 35%, whipped to soft peaks Fold the whipped cream into the chocolate mixture.
Pipe the chocolate mousse into 8 silicon dome molds and freeze.
*Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water.

Sable Dough

Ingredients Preparation
70 g almond flour
180 g confectioner's sugar
2 g fleur de sel
Mix the almond flour, confectioner sugar and fleur de sel together.
300 g butter 83% fat, room temperature In the mixer with paddle attachment, add the butter and mix well at low speed.
2 whole large eggs Add the eggs, mix slowly.
500 g all purpose flour Add the flour and mix at slow speed until homogenous.
Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired thickness. Cut into discs the same size as the domes, then bake at 350°F until golden brown (approximately 20 minutes).

Set the tart disc on a plate, then place mousse dome on top and finish with a decorative piece of dentelle chocolate to add a flourish.