• Good for freezing
3 pcs

Rose whipped ganache

Used products: Rose whipped ganache

Preparation: Rose whipped ganache

  1. Boil the 107g of cream with the brown sugar and the cacao powder.
  2. Add the 321g of cream and the rose water, using a hand blender.
  3. Let cool down in the chiller for 12 hours, and whip it to the desired consistency.

Milk chocolate mousse

Used products: Milk chocolate mousse

Preparation: Milk chocolate mousse

  1. In a saucepan, bring to the boil the 98g of cream with the milk.
  2. Combine the egg yolk and sugar.
  3. Cook as custard and strain directly the mix on the melted milk chocolate.
  4. Use the hand blender to mix well until having a smooth texture.
  5. Leave to cool down to 30°C and add the 343g of Cream (whipped, not too thick).

Poached Rhubarb

Used products: Poached Rhubarb

  • 492 g
    Grenadine syrup
  • 492 g
    Rhubarb pieces
  • 16 g
    rose water

Preparation: Poached Rhubarb

  1. Mix all together and let it poach "sous vide" at 65°C for 45 minutes.

Dark chocolate sponge

Used products: Dark chocolate sponge

Preparation: Dark chocolate sponge

  1. Melt the butter and cacao mass.
  2. Whip the almond powder with 151g of brown sugar, egg yolks and eggs with a whisk.
  3. Whip the egg whites and sugar #2 till stiff peak and gently fold into the egg yolks.
  4. Fold in the sifted flour and cacao 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.

Soft caramel

Used products: Soft caramel

Preparation: Soft caramel

  1. Caramelize sugar, water and vanilla.
  2. When nice golden brown, add the boiling cream followed by chocolate, butter, salt.


Used products: ASSEMBLING

Preparation: ASSEMBLING

  1. Bake a 12cm biscuit that is covered with cacao nibs and let it cool down. When cold, pipe whipped ganache on top and cover with rhubarb. Then, pipe drops of caramel whipped ganache and place into the freezer.
  2. Take a 14 cm ring and place it on top of a silicone mat. Scoop the Décor Cacao powder inside by creating an irregular surface.
  3. Make the chocolate mousse and let it slowly run on the cacao powder. Then, place the frozen interior inside.
  4. Freeze the cake and remove the ring. Cover the sides with decor cacao powder and decorate like the photo.