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  2. Ruby Cabosse Praline - Rosé Champagne

Cappuccino and milk chocolate mousse on a layer of roasted textures

Callebaut uses a traditional roasting method to awaken a multitude of delicate aromas in the cocoa bean. That’s why I used cappuccino chocolate to accompany the milk chocolate in the mousse: it gives it a surprising touch of roasted coffee on eating.

Recipe

  1. Cappuccino and milk chocolate mousse
  2. Milk chocolate glaze

Cappuccino and milk chocolate mousse

ingredients preparation
  • 50g
    egg yolks
  • 55g
    caster sugar

Whisk together.

  • 125g
    whipping cream

Add to previous mixture and heat up to 85°C.

  • 120g
    CAPPUCCINO
  • 250g
    C823NV

Melt and add to previous mixture. Leave to cool.

  • 550g
    semi-whipped cream 45%

Fold into previous mixture. Set in 2-cm-high frame.

Milk chocolate glaze

ingredients preparation
  • 75g
    water
  • 60g
    caster sugar
  • 85g
    glucose

Mix and boil.

  • 8g
    gelatin
  • 50g
    sweetened concentrated milk

Soften gelatine and add to previous mixture together with milk.

  • 150g
    C823NV

Add to previous mixture and emulsify with hand blender. Leave to cool
and glaze at 40°C.

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