Cappuccino and milk chocolate mousse on a layer of roasted textures

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.
Level:
Medium

Roasted muesli

Ingredients: Roasted muesli

  • 50 g
    rolled oats
  • 30 g
    pumpkin seeds
  • 30 g
    grated coconut
  • 50 g
    NIBS-S502
  • 30 g
    sunflower seeds

Preparation: Roasted muesli

Dry roast in frying pan with thick bottom. Crumble with food processor.

Ingredients: Roasted muesli

  • 100 g
    chopped dried apricots
  • 100 g
    chopped raisins
  • 60 ml
    fresh apple juice

Preparation: Roasted muesli

Mix into a paste with food processor.

Ingredients: Roasted muesli

  • 50 g
    VH-9410
  • 35 g
    NCB-HD706

Preparation: Roasted muesli

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: Cappuccino and milk chocolate mousse

  • 50 g
    egg yolks
  • 55 g
    caster sugar

Preparation: Cappuccino and milk chocolate mousse

Whisk together.

Ingredients: Cappuccino and milk chocolate mousse

  • 125 g
    whipping cream

Preparation: Cappuccino and milk chocolate mousse

Add to previous mixture and heat up to 85°C.

Preparation: Cappuccino and milk chocolate mousse

Melt and add to previous mixture. Leave to cool.

Ingredients: Cappuccino and milk chocolate mousse

  • 550 g
    semi-whipped cream 45%

Preparation: Cappuccino and milk chocolate mousse

Fold into previous mixture. Set in 2-cm-high frame.

Milk chocolate glaze

Ingredients: Milk chocolate glaze

  • 75 g
    water
  • 60 g
    caster sugar
  • 85 g
    glucose

Preparation: Milk chocolate glaze

Mix and boil.

Ingredients: Milk chocolate glaze

  • 8 g
    gelatin
  • 50 g
    sweetened concentrated milk

Preparation: Milk chocolate glaze

Soften gelatine and add to previous mixture together with milk.

Ingredients: Milk chocolate glaze

Preparation: Milk chocolate glaze

Add to previous mixture and emulsify with hand blender. Leave to cool
and glaze at 40°C.

Lacy cocoa nib wafer

Ingredients: Lacy cocoa nib wafer

  • 200 g
    butter
  • 80 g
    glucose
  • 80 ml
    double cream (48%)

Preparation: Lacy cocoa nib wafer

Melt together.

Ingredients: Lacy cocoa nib wafer

  • 240 g
    caster sugar
  • 6 g
    NH pectin

Preparation: Lacy cocoa nib wafer

Blend together and add to previous mixture. Boil shortly to thicken.

Ingredients: Lacy cocoa nib wafer

  • 280 g
    NIBS-S502

Preparation: Lacy cocoa nib wafer

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.