Pure Balance

Used Cacao Barry products

Ocoa™ 70%

Fall / Winter

Pure Balance

Created by

Ramon Morato
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

Ocoa™ 70%

Flourless chocolate and apricot spiced cake

Ingredients	Preparation
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
350g Ocoa™ 70% 170g butter	Add
12g spice mix	Add
Q.S. semi-candied apricots	Make some discs of 16 cm in diameter and top with
As needed semi-candied apricots	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
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 50°C and add
210g salted butter	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
Q.S. Ocoa™ 70%	Melt at approximately 45°C
Pre-crystallise and spread a fine layer on guitar sheets. Cut out discs of 16 cm in diameter before total crystallisation takes place. Reserve for assembly.
Pre-crystallize and spread a fine layer on guitar sheets. Cut out discs of 16 cm in diameter before total crystallization takes place. Reserve for assembly.

Ocoa™ Mousse

Ingredients	Preparation
420g milk 180g pasteurized egg yolks 60g sugar 70g invert sugar	Make a custard and heat to approximately 82/83°C
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
720g Ocoa™ 70%	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.
1500g soft whipped cream	Add
Assemble components immediately.

Ocoa™ icing

Ingredients	Preparation
300g water 250g sugar 350g glucose syrup DE 44	Bring to a boil
200g sweetened concentrated milk 26g gelatin leaves	Add
300g Ocoa™ 70%	Pour all over
Emulsify well and strain to finish. Store in the refrigerator and use at around 40°C on the well frozen desserts.
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 18 cm in diameter and 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.

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