• Good for freezing
20 Yield
For this playful creation, I’ve used both the inside and outside of a silicone mould so that the dessert fits together like a puzzle. When you use the outside of the silicone mould to pipe the whipped ganache, you’ll find it fits perfectly around the glazed base. The end result resembles a claw if you ask me!

 I was able to reduce the sugar in the ganache by using Légère 1% Cacao Powder, which delivers an intense chocolaty taste. The Extra Brute Cacao Powder absorbs more water due to its alkalinity and gives a denser texture to the sponge in addition to a rounded chocolate flavour. Chinese smoked tea adds a depth of flavour I find delicious and very intriguing - your guests will too.

Pur-er whipped ganache

Used products: Pur-er whipped ganache

Preparation: Pur-er whipped ganache

  1. Add the tea to 106g of cream, and let infuse cold overnight.
  2. The next day, boil the cream with the cacao powder and the brown sugar and strain directly onto the cream.
  3. Add 318g of cream and use a hand blender to mix with the other amount of cream.
  4. Let cool down in the chiller for 12 hours, and whip it too desired consistency.

Dark chocolate mousse

Used products: Dark chocolate mousse

  • 4 g
    gelatin powder (200 Bloom)
  • 20 g
  • 43 g
  • 15 g
  • 43 g
    egg yolks
  • 88 g
    whole milk
  • 201 g
    cold cream 35% fat

Preparation: Dark chocolate mousse

  1. Bloom the gelatin powder in 20g of water.
  2. Make a "Pâte à Bombe" by cooking sugar and 15g of water to 120°C; add this to the egg yolks and whip airy.
  3. In a saucepan, heat the milk to simmer and melt the gelatin mass.
  4. Add the chocolate and let the preparation cool down until 30’C.
  5. In a separate bowl, whip the cream till soft peak.
  6. Combine the whipped egg yolk with the chocolate mix and fold the whipped cream.

Cacao glaçage

Used products: Cacao glaçage

Preparation: Cacao glaçage

  1. Bloom the gelatin powder in 35g of water 
  2. Boil the cream with 77g of sugar and glucose
  3. Mix 77g of sugar with the cacao powder and mix with 77g of water
  4. Mix with the boiled cream and heat to 105°C.
  5. Let it cool down to 70°C, add the gelatin mass and strain before use.

Citrus crémeux

Used products: Citrus crémeux

  • 1 g
    gelatin powder (200 Bloom)
  • 5 g
  • 77 g
    Orange juice
  • 2 g
    lime zest
  • 65 g
    whole eggs
  • 46 g
    brown sugar
  • 19 g
    cocoa butter
  • 85 g
    Beurre noisette

Preparation: Citrus crémeux

  1. Bloom the gelatin powder in water.
  2. Heat the orange juice with the lime zest.
  3. Combine the eggs and sugar.
  4. Cook the two mixes together until it's boiling. Strain directly the mix on the cocoa butter and gelatin mass.
  5. Leave to cool down until 35°C.
  6. Make a Beurre noisette (Burned butter) in a pan. Strain and cool down to room temperature.
  7. Add the beurre noisette in one shot and use the hand blender to mix well until it's smooth.

Light chocolate sponge

Used products: Light chocolate sponge

Preparation: Light chocolate sponge

  1. Melt butter and milk chocolate couverture.
  2. Whip almond powder with 151g sugar, egg yolks and eggs with a whisk.
  3. Whip the egg whites and 151g sugar till stiff peaks and gently fold into the egg yolks.
  4. Fold in the sifted flour and cocoa powder in three additions.
  5. Drizzle and fold in the melted butter and milk chocolate mixture.
  6. Bake at 190°C for 10 minutes on 1 sheet pan.


Used products: ASSEMBLING

Preparation: ASSEMBLING

  1. Pipe the whipped ganache over the silicone mould and place it into the freezer. Then, de-mould the whipped ganache and spray the bottom and top with cacao spray.
  2. Take the crémeux and fill a 4 cm semi-sphere mould. Place in the freezer and de-mould after.
  3. Pipe the chocolate mousse into the silicone moulds and place the frozen crémeux. Close the mould with a 6 cm cut-out chocolate sponge. Place into freezer.
  4. After freezing, de-mould the product and glaze with glacage. Place the product onto sprayed whipped ganache. Cover the top with the sprayed whipped ganache as well.
  5. Decorate the top with a disk of chocolate decoration.