Milk Chocolate Lemon Ginger Dome
Lemon and ginger bring a more sophisticated taste to the classic chocolate mousse that everyone knows and loves.
(Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)
Dentelle Chocolate
| Ingredients | Preparation |
|---|---|
|
20 g
butter 83% fat
25 g Callebaut cocoa mass 100% 25 g glucose syrup |
In a saucepan, melt together the butter, cocoa mass and glucose syrup. |
|
80 g
granulated sugar
5 g Callebaut cocoa powder 24% fat |
Sift the sugar and cocoa powder together. Then add into the melted mixture. |
| 40 g cold water | Stirring constantly, at low heat, add water and mix well. |
| Once cooled, spread thinly onto a silicone mat. Bake at 350°F for 8 minutes. Store flat in airtight containers until ready to use. | |
Milk Chocolate Lemon Ginger Mousse Dome
| Ingredients | Preparation |
|---|---|
|
100 g
heavy cream 35%
5 g grated fresh ginger 4 g lemon zest 10 g gelatin mass* |
In a saucepan, heat the cream, ginger and lemon zest to 190°F. Add the gelatin mass and stir. |
| 250 g Callebaut 823 Milk Chocolate | In a microwave-safe bowl, melt the chocolate in 30 second increments. Strain the warm cream mixture into the melted chocolate and mix well with a whisk until thoroughly blended. Finally, emulsify with an immersion blender for 30 seconds. Let the chocolate base cool down to 90°F. |
| 200 g heavy cream 35%, whipped to soft peaks | Fold the whipped cream into the chocolate mixture. |
| Pipe the chocolate mousse into 8 silicon dome molds and freeze. *Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water. | |
Sable Dough
| Ingredients | Preparation |
|---|---|
|
70 g
almond flour
180 g confectioner's sugar 2 g fleur de sel |
Mix the almond flour, confectioner sugar and fleur de sel together. |
| 300 g butter 83% fat, room temperature | In the mixer with paddle attachment, add the butter and mix well at low speed. |
| 2 whole large eggs | Add the eggs, mix slowly. |
| 500 g all purpose flour | Add the flour and mix at slow speed until homogenous. |
| Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired thickness. Cut into discs the same size as the domes, then bake at 350°F until golden brown (approximately 20 minutes). | |
Set the tart disc on a plate, then place mousse dome on top and finish with a decorative piece of dentelle chocolate to add a flourish.
