Arriba Chocolate Mousse with lime crumble and yoghurt sponge cake (Created by Annemie Van Trimpont, Pastry Chef at Belgocatering - Callebaut Ambassador Belgium)

Arriba chocolate mousse

Ingredients	Preparation
1 L 40 % cream	Whip.
350 g milk chocolate Callebaut Origine Arriba CHM-Q415AR 35 g	Melt together.
200 g egg yolks (10 yolks) 150 g sugar	Beat. Add the melted chocolate to the egg yolks and combine thoroughly. Stir the egg yolk mixture into the cream.
300 g egg white 170 g sugar	Whip and add this at the end of the preparation.

Ingredients	Preparation
Lime peel	Leave the lime peel to dry overnight at 50°C. Then grind into a fine powder.
500 g dark chocolate Callebaut Select 811NV	Melt.
500 g Pailleté Feuilletine Callebaut M-7PAIL 20 g lime powder	Mix with the melted chocolate.
Spread out on a Silpat baking sheet and leave to set. Crumble.

Ingredients	Preparation
600 g egg whites 120 g granulated sugar 120 g yopol (texturas powdered yoghurt) 125 g powdered almonds (plain) 40 g patisserie flour	Combine all the ingredients to a smooth consistency in the blender and push the mixture through a fine sieve.
Fill an espuma bottle halfway to the top and insert 4 gas capsules. Spray enough of the mixture into a beaker to create a thin base. Cook on high power in the microwave for 45 seconds.