Amor 20.25

Level:

Alto El Sol 65% Chocolate Mousse

Used products: Alto El Sol 65% Chocolate Mousse

Preparation: Alto El Sol 65% Chocolate Mousse

Soak gelatin in cold water.

Boil up milk and tonka bean.

Put in gelatin.

Pour it over Cacao Barry - Alto El Sol 65% and mix it well.

Fold whipped cream.

Fill it in a piping bag.

Cocoa Nibs Caramel

Used products: Cocoa Nibs Caramel

Preparation: Cocoa Nibs Caramel

Boil up all ingredients to 165 °C and pour it on a silicone mat.

Cool it down and mix it to a powder.

Sieving powder on a silicone mat and melt it for 1 minute at 180 °C.

Pull it around a dessert ring and cool it down.

Shortbread Crumbles

Used products: Shortbread Crumbles

  • 80 g
    whole walnuts without shell
  • 80 g
    granulated sugar
  • 32 g
    unsalted butter 82%
  • 20 g
    walnut oil
  • 80 g
    cake flour
  • 75 g
    walnut oil
  • 60 g
    maltodextrine
  • 30 g
    icing sugar
  • 1 g
    sea salt

Preparation: Shortbread Crumbles

Blend walnuts, granulated sugar, butter, walnut oil (20 gram) and wheat flour and bake it at 180 °C for 17 minutes.

Mix it with remaining ingredients.

Red Whortleberry Coulis

Used products: Red Whortleberry Coulis

  • 10 g
    granulated sugar
  • 3 g
    NH pectin
  • 1 g
    ascorbic acid
  • 250 g
    Red whortleberry
  • 40 g
    maple syrup

Preparation: Red Whortleberry Coulis

Mix dry ingredients and boil it up with red whortleberry and maple syrup.

Cool it down and fill it in a piping bag.

Red Whortleberry – Gel

Used products: Red Whortleberry – Gel

  • 200 g
    Red whortleberry
  • 260 g
    port wine
  • 1/2
    vanilla bean
  • 1/2
    cinnamon stick
  • 3 g
    agar agar

Preparation: Red Whortleberry – Gel

Boil up red whortleberry, port wine, vanilla bean and cinnamon stick.

Strain it and boil it again with Agar Agar.

Cool it down, mix it well and fill it in a piping bag.

Tobacco Cream

Used products: Tobacco Cream

  • 180 g
    36% cream
  • 40 g
    maple syrup
  • 2 g
    tobacco from a cigar

Preparation: Tobacco Cream

Put all ingredients in a vacuum bag for vacuuming.

Steep for 3 hours.

Strain it, whip it and fill it in a piping bag.

Red Whortleberry Chip

Used products: Red Whortleberry Chip

  • 100 g
    Red whortleberry
  • 1 g
    xanthan
  • 25 g
    isomalt sugar
  • 20 g
    granulated sugar
  • 5 g
    glucose syrup

Preparation: Red Whortleberry Chip

Heat up all ingredients to 70 °C and mix it well.

Spread on a silicone mat and bake it at 120 °C for 30 minutes.

Cut 7 cm circles.

Caramelized Walnuts

Used products: Caramelized Walnuts

  • 40 g
    granulated sugar
  • 20 g
    water
  • 1/2
    vanilla bean
  • 120 g
    whole walnuts without shell
  • 10 g
    unsalted butter 82%

Preparation: Caramelized Walnuts

Boil up sugar, water and vanilla bean to 115 °C and put in walnuts.

Caramelize walnuts and add butter.

Red Whortleberry Crème Chiboust

Used products: Red Whortleberry Crème Chiboust

  • 2 g
    gelatin
  • 125 g
    egg white
  • 25 g
    water
  • 100 g
    granulated sugar
  • 80 g
    red whortleberry puree
  • 36 g
    mapple syrup
  • 16 g
    cake flour
  • 75 g
    yolk
  • 80 g
    36% cream

Preparation: Red Whortleberry Crème Chiboust

Soak gelatin in cold water.

Boil up sugar and water to 118 °C and make an Italian meringue.

Cook puree and add maple syrup, wheat flour, egg yolk and cream.

Add gelatin and fold Italian meringue.

Fill it in a piping bag and cool it down.

Assembly

Used products: Assembly

Preparation: Assembly

Temper chocolate and make rings, and cylinders.

Put a cylinder on a plate, fill it with mousse, crumbles, coulis, gel, whipped cream and creme chiboust.

Decorate it with chip, walnut and chocolate ring.

Finish it with gold leaves and cress.