Fortina Arabica Mousse
(Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
Chocolate sponge
| Ingredients | Preparation |
|---|---|
|
230 g
egg yolks
190 g sugar |
Beat together. |
|
60 g
flour
45 g cocoa powder Callebaut CP 40 g corn flour |
Sieve and fold in. |
| 100 g melted butter | Mix in (cold). |
|
240 g
egg whites
40 g sugar |
Beat together and fold in delicately. |
| Spread out on a baking tray and bake at 190°C for 15 min. Leave to cool and cut to the desired shape and size. | |
Fortina chocolate mousse
| Ingredients | Preparation |
|---|---|
|
75 g
sugar syrup 30 B
50 g egg yolks 140 g dark chocolate Callebaut Fortina |
Heat to 60°C and mix with a hand mixer. Melt at 50°C and add to the egg mixture. |
| 275 g whipped cream | Fold in delicately. |
Arabica crémeux
| Ingredients | Preparation |
|---|---|
|
295 g
cream
30 g ground Arabica coffee |
Bring to the boil and leave to infuse. |
|
70 g
sugar
100 g egg yolks |
Mix in and heat to 85°C under continuous stirring. |
| 30 g gelatin (rehydrated) | Mix in. |
| Dress in Flexipan® half-spheres n° 1489 and put in the freezer. | |
Coffee gel sauce
| Ingredients | Preparation |
|---|---|
|
280 g
neutral gel
90 g cream 8 g coffee extract |
Bring to the boil together. |
| 12 g gelatin powder (rehydrated) | Mix in. |
