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Chocolate Mont Blanc
Ingredients:
- Milk Origine couverture Ghana
-
Dark couverture
Extra-bitter
Guayaquil - Dark Origine couverture Venezuela
Dacquoise sponge
| Preperation | Ingredients |
| Mix | 260 g almond powder
300 g icing sugar |
| Whisk | 10 egg whites |
| with | 200 g sugar |
| to achieve a meringue. | |
| Fold the meringue into the almond and sugar mixture and add | 30 g confit chestnut pieces |
Ghana chocolate mousse
| Preperation | Ingredients |
| Whisk | 800 g whipped cream |
| with | 5 g ground ginger |
| and mix into the already melted | 400 g milk couverture Origine Ghana
300 g dark couverture Extra Bitter Guayaquil |
| and then add | 640 g pâte à bombe |
Chestnut gelée
| Preperation | Ingredients |
| Soak | 8 g gelatine sheets |
| Beat the paddle attachment and | 800 g chestnut cream
800 g chestnut paste |
| Add | 88 g water |
| and the melted gelatine. | |
| Pour the mixture into a frame and let it set in the freezer. |
Pâte a bombe
| Preperation | Ingredients |
| Cook to 121°C | 220 g sugar
120 g water |
| add the soaked | 10 g gelatine sheets |
| let it meld and pour over the already whipped | 100 g eggs
250 g egg yolks |
| Spread the Ghana chocolate mousse over the chocolate biscuit in
a frame
and then cut to desired shape and size. |
Glaze
| Preperation | Ingredients |
| Bring to the boil | 100 g milk
500 g cream 70 g glucose |
| Pour over | 500 g dark Origine couverture Venezuela |
| and mix well. |
Presentation
Place a layer of dacquoise sponge at bottom of the circle; add a
layer of Ghana chocolate mousse; a second layer of dacquoise
sponge; add a layer of the chestnut gelée and again a layer of
Ghana chocolate
mousse. Smooth the mousse out evenly and glaze the cake. Decorate
with pieces of confit chestnut or chocolate decors.