Chocolate, orange & hazelnut entremet by Ian Mark

Let's jump into the weekend with this sweet delight created by Ian Mark, the UK World Chocolate Masters contestant.

Chocolate glasage

190g water
300g Sugar
300g Glucose
215g Condensed Milk
27g Gelatine
325g Cacao Barry Alto el Sol Chocolate

Glasage

970g water
1.5kg Sugar
1.5kg Glucose
1075g Condensed Milk
135g Gelatine
1625g  Cacao Barry Alto El Sol Chocolate
orange flavouring

Method

Combine water, glucose and sugar and bring to the boil
Add condensed milk, flavouring and gelatine
Pour over Dark chocolate
Blend with a hand blender
Leave to cool and use at 28°C

Chocolate and orange delice

1000ml Milk
2600ml Double Cream
20 eggs
16 egg yolks
2kg Milk Chocolate
600g Dark Chocolate
400ml Olive oil
16 drops orange flavour
4 zested oranges
28 leaves gelatine

Method

Place eggs, egg yolks, milk and cream in thermo at 80°C for 15 minutes
Add chocolate, olive oil, orange zest and gelatine
Then cook at 50°C for 5 min
Allow to cool

Hazelnut and orange shortbread

1500g Plain Flour
1000g Butter
375g sugar
150g toasted blitzed hazelnuts
2 zested orange
2g ground cinnamon
2g ground ginger

Method

Toast and blitz hazelnuts
Combine flour, sugar, butter, orange zest, cinnamon and ginger
Add hazelnuts
Roll out to correct size and depth
Bake 180°C for 7-9 mins

Ginger Cream

1150ml Whipping cream
475ml milk
60g Fresh Ginger
6 Cinnamon Sticks
2g ground ginger
2g ground cinnamon
300g castor sugar
450g egg yolk
10 leaves Gelatine

Method

Infuse milk and cream with ginger and cinnamon
Whisk egg yolks and sugar until pale
Strain milk and cream over egg yolk mixture
Place in Thermomix at 65°C for 15 mins and 10 mins at 70°C
Add gelatine.

Blood orange jelly

1200g blood orange purée
15 leaves gelatine
3 zested oranges
Stock syrup to taste
Lemon Juice to taste

Method

Warm blood orange purée
Add stock syrup, orange zest and lemon juice to taste
Add soaked gelatine
Pour and chill.

Finish and Assembly

Assemble the entremets by setting orange jelly and spiced cream in small round cutters,
¼ fill a mould with chocolate delice mix,
Don’t allow to fully set,
Place set layered jelly and cream mixture in the mould and fill up with delice mix,
Allow to set,
Finish with hazelnut shortbread,
Place in freezer,
Once frozen,
Glaze with glasage (working temperature 29°to 30°).
Allow to set and entremets to defrost,
Then Place mini glazed entremets on plate on top of burnt orange swiss roll
Garnish with chocolate twigs, Charred orange segments, orange pate de fruit, orange macaroon and blood orange fluid gel,
Serve with salted caramel ice cream.