Fortina and arabica mousse
We feel the urge to quote Peter Hernou, championing latte artist: 'coffee and chocolate are a match made in heaven'. You'll find that they truly are when trying this recipe, using Callebaut's blend of origins Fortina. A dark chocolate that pairs extremely well with coffees.
Recipe
Chocolate sponge
| ingredients | preparation |
|---|---|
|
Beat together. |
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Sieve and fold in. |
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Mix in (cold). |
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Beat together and fold in delicately. |
Spread out on a baking tray and bake at 190°C for 15 min. Leave to cool and cut to the desired shape and size. |
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Fortina chocolate mousse
| ingredients | preparation |
|---|---|
|
Heat to 60°C and mix with a hand mixer. Melt at 50°C and add to the egg mixture. |
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Fold in delicately. |
Arabica crémeux
| ingredients | preparation |
|---|---|
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Bring to the boil and leave to infuse. |
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Mix in and heat to 85°C under continuous stirring. |
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Mix in. |
Dress in Flexipan® half-spheres n°1489 and put in the freezer. |
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Coffee gel sauce
| ingredients | preparation |
|---|---|
|
Bring to the boil together. |
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Mix in. |
