GUANAJA 70% DARK CHOCOLATE MOUSSE • whole eggs 55 g • egg yolks 65 g • dextrose 13 g • sugar 65 g • water 22 g • whipped cream 275 g • Guanaja 70% dark chocolate 270 g • coeur de Guanaja 50 g • milk 200 g • animal-origin gelatine 3 g Cook the sugar and water until the mixture reaches 121°C. Make a syrup with the eggs, yolks and dextrose. Whip. In the meantime, prepare a ganache with boiling milk, coeur de Guanaja and the Guanaja chocolate. Keep the ganache mixture at 45°C. When the pâte à bombe reaches 30°C, add the gelatine and mix with a spatula. Then, with the ganache at 45°C, lighten it with this mixture. Lastly, add the soft and shiny whipped cream. Use immediately. BRITTLE FOR THE BASE • grape seed oil 15 g • Caribe 66% dark couverture chocolate 100 g • hazelnut paste 150 g • 50-50 hazelnut praliné 100 g • pailletté crunch 320 g Melt the couverture to 45°C, add the flavour pastes and the grape seed oil. Mix with immersion blender. Add the crunchy pailletté and use immediately. MANDARINORANGEANDPINEAPPLEGELATINE • pineapple pulp 120 g • mandarin orange juice 100 g • sugar 50 g • dextrose 25 g • animal-origin gelatine 5 g Mix the pulp and juice together and heat to 35°C. Mix the sugars together, then add them to the juice mixture. Whisk and heat to 40°C. Mix until the sugars are completely dissolved, then add the melted gelatine. Use immediately by pouring into the dedicated silicon mould then freeze. MASCARPONE CREAM • mascarpone 225 g • liquid cream with 35% fat content 50 g • egg yolks 100 g • dextrose 25 g • sugar 100 g • water 35 g • animal-origin gelatine 5 g • espresso coffee 20 g • whipped cream 125 g Cook the sugar and water until the mixture reaches 121°C. Slowly pour mixture onto the egg yolks and dextrose (that were previously heated to 30°C), making a syrup. Whip in a stand mixer equipped with the whisk attachment. In the meantime, soften the mascarpone with liquid cream. When the whipped mixture reaches 30°C, stop the mixer and add the coffee together with the melted gelatine. Add the whipped mixture (yolks and sugars) to the softened mascarpone, then add the whipped cream. Use immediately. 16 RECIPES
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