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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 Callebaut Mycryo®
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.

Chocolate and lime crumble

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.

Yoghurt sponge cake

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.

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