Arriba Nest (Created By Axel Sachem - Callebaut Chocolate Ambassador)

Cocoa Dacquoise

Ingredients Preparation
375 g egg whites
200 g granulated sugar
Beat.
450 g 100% ground almond powder
225 g icing sugar
50 g flour
100 g Callebaut CP powdered cocoa
50 g
Sift and carefully mix with the egg whites.
Spread on a 40 x 60 cm baking sheet and bake at
180°C for ± 20 min. Cut out ovals.

Arriba Mousse

Ingredients Preparation
250 ml milk
250 ml cream
Heat. Possibly add a pinch of pepper, coriander powder or cardamom.
25 g sugar
100 g egg yolks
Beat and mix with the cream to bring to the consistency of a thin custard.
1000 g Callebaut milk chocolate Origine Arriba Melt and blend into the thin custard.
Allow to cool to 35°C.
900 g half-whipped cream Carefully blend in.
Fill the Demarle Flexipan moulds (ref. 1054) with the chocolate mousse and freeze.

Finishing and presentation:
Take the Arriba mousse out of the mould and place on the cocoa dacquoise. Spray with a mixture of cocoa butter and milk chocolate (50/50). Decorate with a pastry bag filled with milk chocolate and pipe on a frozen marble slab. Wind the chocolate strings around the pastry to form a nest. Fill in the cavity with slightly warmed Callebaut Caramel Fill and finish with a tiny egg (made of sugar), a few marbled Callebaut Callets™ sensation and feathers.