Cappuccino and milk chocolate mousse on a layer of roasted textures

level 2

Callebaut uses a traditional roasting method to awaken a multitude of delicate aromas in the cocoa bean. That’s why I used cappuccino chocolate to accompany the milk chocolate in the mousse: it gives it a surprising touch of roasted coffee on eating.

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Recipe components

Callebaut® ingredients

Roasted muesli

Ingredients	Preparation
50g rolled oats 30g pumpkin seeds 30g grated coconut 50g NIBS-S502 30g sunflower seeds	Dry roast in frying pan with thick bottom. Crumble with food processor.
100g chopped dried apricots 100g chopped raisins 60ml fresh apple juice	Mix into a paste with food processor.
50g VH-9410 35g NCB-HD706	Melt cocoa butter at 29°C. Blend everything together and place in a 25 x 25 cm frame with a height of 0.5 cm. Chill for 1 hour and cut into squares.

Cappuccino and milk chocolate mousse

Ingredients	Preparation
50g egg yolks 55g caster sugar	Whisk together.
125g whipping cream	Add to previous mixture and heat up to 85°C.
120g Callebaut - Snacking Chocolate - Cappuccino Callets™ 250g Callebaut - Finest Belgian Milk Chocolate - Recipe N° C823	Melt and add to previous mixture. Leave to cool.
550g semi-whipped cream 45%	Fold into previous mixture. Set in 2-cm-high frame.

Milk chocolate glaze

Ingredients	Preparation
75g water 60g caster sugar 85g glucose	Mix and boil.
8g gelatin 50g sweetened concentrated milk	Soften gelatine and add to previous mixture together with milk.
150g Callebaut - Finest Belgian Milk Chocolate - Recipe N° C823	Add to previous mixture and emulsify with hand blender. Leave to cool and glaze at 40°C.

Lacy cocoa nib wafer

Ingredients	Preparation
200g butter 80g glucose 80ml double cream (48%)	Melt together.
240g caster sugar 6g NH pectin	Blend together and add to previous mixture. Boil shortly to thicken.
280g NIBS-S502	Add to previous mixture and roll between two sheets of silicone paper. Place in fridge to set. Remove top silicone sheet and bake at 150°C for approx. 10 minutes. Don’t burn cocoa nibs. Remove from oven and leave to set. Break into desired shape.