Arriba chocolate Easter nest
This pastry has some classic flavours, such as chocolate mousse and caramel, but in a wonderful presentation for spring or Easter. You should definitely try making the chocolate mousse with Single Origin milk chocolate Arriba, because it yields a lovely light chocolate mousse with fresh and slightly acidic notes. Heads up: this recipe requires some advanced pastry making skills.
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Recipe components
Cocoa dacquoise
| Ingredients | Preparation |
|---|---|
| Beat. |
| Sift and carefully mix with the egg whites. |
Spread on a 40 x 60 cm baking sheet and bake at 180°C for ± 20 min. Cut out ovals. | |
Arriba mousse
| Ingredients | Preparation |
|---|---|
| Heat. Possibly add a pinch of pepper, coriander powder or cardamom. |
| Beat and mix with the cream to bring to the consistency of a thin custard. |
Melt and blend into the thin custard. Allow to cool to 35°C. | |
| Carefully blend in. |
Fill the Demarle Flexipan moulds (ref. 1054) with the chocolate mousse and freeze. | |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
Take the Arriba mousse out of the mould and place on the cocoa dacquoise. Spray with a mixture of cocoa butter and milk chocolate (50/50). Decorate with a pastry bag filled with milk chocolate and pipe on a frozen marble slab. Wind the chocolate strings around the pastry to form a nest. Fill in the cavity with slightly warmed Callebaut Caramel Fill and finish with a tiny egg (made of sugar), a few marbled Callebaut Callets™ sensation and feathers. |
