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.
