Dark Orange For ±30 individual cakes (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Dark Orange

No-flour sponge (For a 40 x 60 cm tray)

Ingredients Preparation
280 g egg whites
150 g sugar 		Whip.
220 g egg yolks
135 g ground almonds (50% mix of finely ground almonds/50% sugar)
35 g cocoa powder Callebaut CP 		Add.
Bake for 15-20 mins at 190°C.

Orange crème

Ingredients Preparation
272 g whipping cream
20 g orange juice
82 g egg yolks
55 g sugar 		Poach at 82°C.
Leave to cool down to 40°C.
20 g Cointreau
1 leaf of gelatine 		Add.
Pour into Flexipan moulds.

Madagascar chocolate mousse

Ingredients Preparation
560 g syrup Bring to the boil.
315 g egg yolks Add.
Leave to cool down to 30°C.
1010 g dark chocolate Callebaut Origine Madagascar Add.
1965 g whipping cream Fold in.

Nougatine

Ingredients Preparation
32 g milk
78 g butter
32 g glucose 		Bring to the boil.
92 g sugar
2 g pectin (for baking) 		Fold in.
187 g chopped almonds
8 g cocoa powder Callebaut CP 		Add.
Divide and spread over 2 baking sheets and bake.

Dark glaze

Ingredients Preparation
142 g whipping cream
56 g glucose
56 g sugar 		Bring to the boil.
142 g dark chocolate Callebaut Select 811NV Add.
Leave to cool down to 35°C.
56 g butter Fold in and mix.
Cocoa and chocolate powders
Origine Chocolate
Cocoa powder
Dark Chocolate