Alliance (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Chocolate sponge

Ingredients Preparation
100 g egg yolks
200 g eggs
200 g sugar
Beat the egg yolks with sugar until white.
180 g egg whites
25 g sugar
Whisk together until it stands in peaks.
85 g flour
30 g cocoa powder Callebaut CP
Sieve and mix the flour and cocoa powder. Fold into the egg yolk mixture then fold in the whites.
Spread onto a 60 x 40 cm baking sheet and bake for
12 minutes at 180°C.

Almond milk bavarois

Ingredients Preparation
150 g milk
37 g sugar
2 egg yolks
Prepare a crème Anglaise.
2 gelatine sheets (pre-soaked and melted) Add and mix in.
120 g almond milk Add and leave to cool.
90 g Italian meringue
300 g semi-whipped fresh cream 35%
Incorporate.
Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set.

Feuilletine praliné

Ingredients Preparation
280 g hazelnut praline Callebaut PRA-CLAS
20 g milk chocolate Callebaut Select 823NV
100 g pailletté feuilletine Callebaut M-7PAIL
Mix together, leave to crystallise and cut out with a cutter of your choice.

Chocolate mousse

Ingredients Preparation
160 g egg yolks
160 g sugar
Prepare a pâte à bombe.
140 g whipped cream Add.
320 g dark chocolate Callebaut Origine Sao Thomé (70%) Melt and add.
500 g whipped cream 35% Fold in gently.