Chocolate mousse and orange delight
Pairing dark chocolate and citrus flavours often yields amazing end results. For this pastry, we combined a dark chocolate mousse made with Single Origin chocolate Madagascar and orange. The flavour notes in the chocolate go extremely well with the bittersweet and acidic notes of the fruit. The build-up in layers is rather straightforward, but very efficient: prepare yourself for a flavour bomb!
Recipe
No-flour sponge (for a 40x60 cm tray)
| ingredients | preparation |
|---|---|
|
Whip. |
|
Add. |
Bake for 15-20 mins at 190°C. |
|
Orange crème
| ingredients | preparation |
|---|---|
|
Poach at 82°C. |
|
Add. |
Pour into Flexipan moulds. |
|
Madagascar chocolate mousse
| ingredients | preparation |
|---|---|
|
Bring to the boil.
|
|
Add. |
|
Add. |
|
Fold in. |
Nougatine
| ingredients | preparation |
|---|---|
|
Bring to the boil. |
|
Fold in. |
|
Add. |
Divide and spread over 2 baking sheets and bake. |
|
Dark glaze
| ingredients | preparation |
|---|---|
|
Bring to the boil. |
|
Add. |
|
Fold in and mix. |
