True Romance (Created by Jean-Marc Bernelin - Technical Advisor Callebaut®)

Almond and Chocolate Biscuit

Ingredients Preparation
225 g marzipan 50 % Soften in a microwave oven.
400 g egg yolks Add gradually. Whip until you achieve a light texture.
500 g egg whites
270 g sugar
Whip the egg whites and gradually add the sugar.
Incorporate slowly into the marzipan mixture.
250 g dark chocolate Callebaut® Strong 70-30-38NV
80 g butter
Combine and melt at 40°C (104°F). Add gently.
Spread onto two Flexipats and bake for around 12 min. at 200°C (392°F).

Yuzu Crémeux

Ingredients Preparation
250 g yuzu juice
270 g water
400 g sugar
150 g egg yolks
350 g whole eggs
Combine and bring to the boil.
25 g gelatine Soften in cold water and add. Leave to cool to 35°C (95°F).
250 g butter Add.
Mould in a Flexipan® and freeze.

White Chocolate Mousse

Ingredients Preparation
190 g egg yolks
50 g whole eggs
Whip in a mixer.
260 g sugar
90 g water
Cook at 123°C (253°F) and pour over the eggs to
make a pâte à bombe.
12 g gelatine Soak in cold water and add.
600 g white chocolate Callebaut® Select W2NV Melt at 45°C (113°F) and add slowly.
1350 g cream
2 vanilla pods
Combine and whip into soft peaks. Add carefully.
Finishing and presentation
- Mould and freeze the cake.
- Spray with white chocolate (50% cocoa butter Callebaut® CB and 50% white chocolate Callebaut® Select
W2NV) when the cake is still frozen.