Vanilla Passion Jelly

Ingredients: Vanilla Passion Jelly

  • 10.6 oz
    passion fruit
  • 2.1 oz
    sugar syrup (50/50)
  • 15.4 gr
    vanilla bean
  • 0.4 oz
    gelatin

Preparation: Vanilla Passion Jelly

Bring to boil all ingredients.
Add gellatin at the end.
Blitz with hand blender.
Pour into mold.

Light Power Milk Chocolate Mousse

Ingredients: Light Power Milk Chocolate Mousse

  • 2.1 oz
    milk
  • 3.5 oz
    whipping cream

Preparation: Light Power Milk Chocolate Mousse

Boil the milk and whipping cream in a pot.

Ingredients: Light Power Milk Chocolate Mousse

  • 15.4 gr
    Tonka beans

Preparation: Light Power Milk Chocolate Mousse

When it is boiling take off the stove, add the tonka bean and close the lid for the ingredients to infuse.

Ingredients: Light Power Milk Chocolate Mousse

  • 9.2 oz
    egg yolks
  • 4.4 oz
    sugar

Preparation: Light Power Milk Chocolate Mousse

When the ingredients have infused, remove the tonka bean, cool, and then measure the yolks, sugar and the milk and whipping cream into a pot.

Ingredients: Light Power Milk Chocolate Mousse

  • 0.7 oz
    gelatin

Preparation: Light Power Milk Chocolate Mousse

Whip to a temperature of 84C and then remove from stove and add gellatin. Allow to cool to 40c

Ingredients: Light Power Milk Chocolate Mousse

  • 2.2 lb
    whipped cream
  • 1.7 lb
    841

Preparation: Light Power Milk Chocolate Mousse

Melt to 55C.
Mix together the crème anglaise and the whipped cream, and then after that mix together that mass with previously melted chocolate.

Soft Milk Chocolate Sponge

Ingredients: Soft Milk Chocolate Sponge

  • 10.6 oz
    sugar
  • 11.1 oz
    eggs
  • 0.4 oz
    instant coffee

Preparation: Soft Milk Chocolate Sponge

Put eggs, sugar, and coffee to whip in a mixer.

Ingredients: Soft Milk Chocolate Sponge

  • 1.0 lb
    841
  • 12.5 oz
    butter

Preparation: Soft Milk Chocolate Sponge

Melt to 55C.
Melt together with Chocolate.

Ingredients: Soft Milk Chocolate Sponge

  • 12.0 oz
    flour
  • 0.1 oz
    baking powder

Preparation: Soft Milk Chocolate Sponge

Measure flour and baking powder in one bowl.
When the ingredients have been properly whipped take off mixer.
While mixing with a silicone paddle,pour the chocolate into the eggs and sugar mix.
When the ingredients have been properly mixed, add the flour and baking powder.
Pour the mass into a 60x40cm tray with baking paper.
Properly distribute with a palette knife and put to bake into the oven at 160C for 10 mins.
When it is done baking take out of the oven and let it cool down.

Callebaut Crunchy Layer

Ingredients: Callebaut Crunchy Layer

Preparation: Callebaut Crunchy Layer

Melt at 55C

Ingredients: Callebaut Crunchy Layer

  • 8.8 oz
    M-7PAIL

Preparation: Callebaut Crunchy Layer

Measure into separate bowl

Ingredients: Callebaut Crunchy Layer

Preparation: Callebaut Crunchy Layer

Measure into separate bowl

Mix together the Chocolate, Feullatine and Praline Paste.
After mixing distribute and even out on the previously baked soft chocolate sponge with a palette knife.
Put to cool making sure that it is low enough temperature for the soft chocolate sponge and the crunchy to firmly connect.

Milk Chocolate Glaze

Ingredients: Milk Chocolate Glaze

  • 5.3 oz
    water
  • 10.6 oz
    sugar
  • 10.6 oz
    glucose

Preparation: Milk Chocolate Glaze

Bring to boil water, sugar and glucose

Ingredients: Milk Chocolate Glaze

  • 0.7 oz
    gelatin

Preparation: Milk Chocolate Glaze

Add gelatin

Ingredients: Milk Chocolate Glaze

  • 7.1 oz
    UHT whipping cream
  • 1.8 oz
    841

Preparation: Milk Chocolate Glaze

Pour over chocolate and cream.
Mix it all well with a hand blender.

Preparation: Milk Chocolate Glaze

Rest it overnight
Use at 34c

Assembly

Prepare the mould for the cake.
Pour the mousse into the mould 1/3rd
Put the previously frozen vanilla passion fruit jelly insert into the cake mould.
Fill the rest of the mould with mousse
Cut out the proper shape for the cake mould from the Chocolate Sponge and put it into the mould. (4.5cm in diameter)
Even over with a bit of mousse and put into freezer to cool and strengthen overnight at -15C.
When it has rested overnight take out of the mould, glaze, decorate and serve.

Moulds used:
Cake mould: SIlikoMart SF163
Insert mould: SilikoMart SF005
Ball decoration mould: Pavoni Italia PX4314