Fortina Arabica Mousse (Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)

Amapucha Arabica Mousse

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.