Pure Balance

Used Cacao Barry products
Fall / Winter

Pure Balance

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 3
Dosage
Recipe for approximately six entremets 18 cm in diameter and 3.5 cm deep
Used Cacao Barry products
Recipe components

Flourless chocolate and apricot spiced cake

IngredientsPreparation
  • 20g
    cinnamon powder
  • 10g
    cardamom
  • 10g
    clove
  • 10g
    pepper from Jamaica

Prepare the spice mix with

  • 360g
    egg white
  • 100g
    sugar

Whip

  • 140g
    egg yolks

Add the egg yolks without beating

Add

  • 12g
    spice mix

Add

  • semi-candied apricots

Make some discs of 6.3 in / 16 cm in diameter and top with

Finish by baking at 356°F/180°C for approximately 10 minutes.

Salted caramel

IngredientsPreparation
  • 550g
    sugar

Dry caramelise

  • 300g
    35% fat liquid cream
  • 50g
    glucose syrup DE 60
  • 4g
    fine salt
  • 1pod(s)
    vanilla

Deglaze with a mixture of

  • 1leaf/leaves
    soaked gelatin

Add

  • 210g
    salted butter

Chill at 122°F/50°C and add

Mix and add when the caramel reaches around 86°F/30°C.

Ocoa™ discs

IngredientsPreparation

Melt at approximately 113°F/45°C

Pre-crystallise and spread a fine layer on guitar sheets.
Cut out discs of 6.3 in / 16 cm in diameter before total crystallisation takes place.
Reserve for assembly.

Ocoa™ Mousse

IngredientsPreparation
  • 420g
    milk
  • 180g
    pasteurized egg yolks
  • 60g
    sugar
  • 70g
    invert sugar

Make a custard and heat to approximately 179/181°F or 82/83°C

Pour the custard over

Emulsify everything properly and check that the temperature of the mixture is approximately 113°F/45°C.

  • 1500g
    soft whipped cream

Add

Assemble components immediately.

Ocoa™ icing

IngredientsPreparation
  • 300g
    water
  • 250g
    sugar
  • 350g
    glucose syrup DE 44

Bring to a boil

  • 200g
    sweetened concentrated milk
  • 26g
    gelatin leaves

Add

Pour all over

Emulsify well and strain to finish.
Store in the refrigerator and use at around 104°F/40°C on the well frozen desserts.

Assembly

Prepare rings of 7 in / 18 cm in diameter and 1.4 in / 3.5 cm deep.
Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel.
Top with the flourless chocolate cake.
Store in the freezer.
Once frozen, unmould and glaze with the Ocoa™ icing.
Finish by placing chocolate sheets on the sides of the cake as shown in photo.