
Pure Balance

Flourless chocolate and apricot spiced cake
Ingredients | Preparation |
---|---|
| Prepare the spice mix with |
| Whip |
| Add the egg yolks without beating |
| Add |
| Add |
| Make some discs of 16 cm in diameter and top with |
| Make some discs of 6.3 in / 16 cm in diameter and top with |
Finish by baking at 180°C for approximately 10 minutes. | |
Finish by baking at 356°F/180°C for approximately 10 minutes. |
Salted caramel
Ingredients | Preparation |
---|---|
| Dry caramelise |
| Deglaze with a mixture of |
| Add |
| Chill at 50°C and add |
| Chill at 122°F/50°C and add |
Mix and add when the caramel reaches around 30°C. | |
Mix and add when the caramel reaches around 86°F/30°C. |
Ocoa™ discs
Ingredients | Preparation |
---|---|
| Melt at approximately 45°C |
Pre-crystallise and spread a fine layer on guitar sheets. | |
Pre-crystallize and spread a fine layer on guitar sheets. |
Ocoa™ Mousse
Ingredients | Preparation |
---|---|
| Make a custard and heat to approximately 82/83°C |
| 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 45°C. | |
Emulsify everything properly and check that the temperature of the mixture is approximately 113°F/45°C. | |
| Add |
Assemble components immediately. |
Ocoa™ icing
Ingredients | Preparation |
---|---|
| Bring to a boil |
| Add |
| Pour all over |
Emulsify well and strain to finish. | |
Emulsify well and strain to finish. |
Assembly
Prepare rings of 18 cm in diameter and 3.5 cm deep. |