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Chocolate Dome

Used Cacao Barry products

Fall / Winter

Chocolate Dome

Created by

Frédéric Moreau
Executive Pastry Chef at The St. Regis Monarch Beach, Dana Point (California) - Cacao Barry USA Ambassador

Level

level 2

Dosage

Recipe for 30 plated desserts

Used Cacao Barry products

Lime dacquoise (1 frame)

Ingredients	Preparation
245g sugar 2g sea salt 5g egg white powder 391g egg white 2g lime zest	Beat vigorously
208g almond powder 70g A.P. flour 112g confectioner's sugar	Sieve
Gently mix the sieved ingredients into the beaten egg whites. Spread into a baking frame of 35 x 45 cm. Bake at 180°C in the convection oven for 10-12 min. Let rest in the refrigerator overnight. Cut out a piece of 4.5 cm in diameter with a biscuit cutter and place on the Inaya™ mousse.

Inaya™ mousse (30 domes)

Ingredients	Preparation
230g whole milk 190g egg yolks 53g sugar	Make a custard with
335g Inaya™ 65%	As soon as it is cooked, add to
515g 35% cream	Temper at 35°C and incorporate with
Pour immediately into Demarle #1268 half sphere moulds at 40 grs/each. Top with the lime dacquoise without pressing it too deeply into the Inaya™ mousse.

Inaya™ ice cream

Ingredients	Preparation
1036g whole milk 250g 38% cream 80g invert sugar 50g dextrose 230g sugar 8g ice cream stabiliser	Heat the milk and the cream to 40°C, then add the sugars and the ice cream stabilizer
215g Inaya™ 65% 35g Grand Caraque	Bring to a boil, then pour over the chocolate and mix with a hand blender
215g Inaya™ 65% 35g cocoa paste	Let rest in the refrigerator overnight. Remix with hand blender and churn in ice cream maker. For service, store the ice cream in freezer at - 7°C. Make a quenelle on the spot.

Inaya™ icing

Ingredients	Preparation
20g water 4g gelatin powder (220 Bloom)	Mix
150g water 150g cream 350g neutral icing	Boil the cream and the water, then add the neutral icing
250g Inaya™ 65%	Add the melted chocolate then the diluted gelatine and mix with a hand blender
Let rest overnight. Melt the icing at 25-30°C then mix with hand blender to remove air bubbles. Glaze the domes with Inaya™ mousse. Set aside in the refrigerator.

Mango compote (30 servings)

Ingredients	Preparation
660g very rope mangoes 340g mango puree 6g vanilla bean 2g lime zest	Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest. Let sit overnight.

Coconut rice pudding

Ingredients	Preparation
94g Basmati rice 280g water 1g salt	Wash the rice Boil the water with the salt Cook the rice for 5 minutes
225g whole milk 112g 38% cream 3g vanilla	Rinse the rice then add
Simmer for 10-15 minutes. The rice should soften and all the water from the milk will evaporate. Add milk if the rice is not sufficiently cooked after 15 minutes.
150g coconut puree 30g sugar 20g Malibu® liquor	Chill at 40°C then add
Let sit overnight in the refrigerator. The following day, fill the sphere moulds and freeze. Unmould and set aside in the refrigerator.

Coconut and lime tuile (30 discs)

Ingredients	Preparation
75g sugar 3g NH pectin 63g 82% butter 25g glucose syrup	Bring to a boil
80g grated coconut	Add
Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 1.5 mm. Bake at 150°C in a convection oven. Cut out discs of 7 cm with a round biscuit cutter.

Chocolat sablé (30 flowers)

Ingredients	Preparation
110g 82% butter 2g sea salt 83g confectioner's sugar 28g almond powder 46g whole egg(s) 193g A.P. flour 18g DCP-22SP	Cream the butter with the salt and icing sugar. Add the ground almonds, the cocoa powder, eggs and flour.
Roll out to a depth of 2 mm between two sheets of greaseproof paper. With a round biscuit cutter, cut out discs of 5.5 cm and remove the centre with a 2.5 cm cutter. Bake at 150°C in a convection oven in a Demarle #1836 half sphere mould, placed upside down.

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