Mandarin

Created by

  • Joeri Vandekerkhove - Pastry chef at Boîte Moustache and Oud Walle – Kortrijk, Belgium

Recipe components

Used Callebaut products

Cocoa streusel

IngredientsPreparation
  • 200g
    butter

Soften the butter.

  • 200g
    brown sugar
  • 180g
    flour
  • 20g
    Cocoa powder
  • 200g
    almond powder

Add all dry ingredients to the sugar and mix thoroughly.

Roll out to 3 mm thickness and cut out cookies with a cookie cutter. Bake at 150°C.

Chocolate truffle cream

IngredientsPreparation
  • 150g
    cream
  • 150g
    invert sugar

Boil together.

  • 112g
    Madagascar

Pour the cream over the chocolate and homogenise with the stick blender. Leave to cool to 30°C.

  • 28g
    butter

Mix the butter into the ganache and beat in the KitchenAid until well aerated.

Mandarin compote

IngredientsPreparation
  • 375g
    mandarine segments
  • 100g
    mandarin puree
  • 150g
    sugar

Boil together.

  • 5g
    NH pectin
  • 50g
    sugar

Mix and add to the mandarin mixtures. Briefly boil through. Set aside and leave to rest into a jelly-like mass.

Soften the mandarin gel in the Thermomix. (If the gel is too firm, add a little bit of sugar syrup.)

Chocolate mousse

IngredientsPreparation
  • 30g
    syrup
  • 17g
    egg yolks

Bring the syrup to the boil.

Give the egg yolks a quick stir. Pour the syrup (85°C) onto the egg yolks and mix at high in the KitchenAid until cold (±28°C).

  • 81g
    cream
  • 54g
    Java

Heat cream and chocolate together until 45°C and homogenise into a ganache.

Fold into the previous mixture until well absorbed.

  • 25g
    cream

Whip the cream and fold into the previous mixture.

Chocolate marshmallow

IngredientsPreparation
  • 6g
    gelatin leaves
  • 38g
    water
  • 125g
    sugar
  • 42g
    invert sugar
  • 42g
    glucose

Soak the gelatine in the water. Boil everything together at 110°C.

  • 53g
    invert sugar

Pour the previous syrup onto the inert sugar and mi at high speed.

Add the melted cocoa liquor to the previous mixture and mix at high speed until cold.

Pour into Flexipan moulds (sprayed with anti-adherent coating).

Leave to crystallise for 12 hours. Then cut into the desired size and roll through cocoa powder.

Cacaoglacage

IngredientsPreparation
  • 1g
    powdered gelatin
  • 8g
    water

Soak the gelatine.

  • 43g
    sugar
  • 18g
    water

Boil together to 120°C.

  • 32g
    cream
  • 16g
    glucose
  • 5g
    invert sugar

Boil briefly and to the previous syrup.

  • 12g
    Cocoa powder

Mix in the cocoa powder and leave to briefly boil through.

Sieve and leave to cool: mix in the gelatine at 60°C.

Finishing and presentation

Spread the chocolate truffle cream in a cake ring and leave to crystallise in the fridge overnight.  Top off with a layer of mandarin compote and freeze. Fill the rest of the cake ring with chocolate mousse and freeze.

After unmoulding: spray the cake with a spray gun mixture to the choice. Decorate with lines of cocoa glaze and the marshmallows. Finally decorate the sides of the cake.