Milk Chocolate, Hazelnut Torte with Pistachio Mousseline and Lemon jelly

Recipe

Created by
  • Vikas Vibhuti - Callebaut India Ambassador

Milk chocolate and hazelnut torte

Ingredients Preparation
  • 600g
    823
  • 300g
    Pale gianduja
  • 10piece(s)
    egg yolks
  • 25piece(s)
    egg whites
  • 50g
    caster sugar

Melt the milk chocolate and gianduja chocolate on double boiler
Add the yolk to the melted chocolate and mix until smooth
Whip the egg white with caster sugar till medium peaks
Bake at 150*c for 45 min

 

Pistachio mousseline

Ingredients Preparation
  • 400g
    pastry cream
  • 600g
    Pure Pistachio Paste
  • 300g
    butter
  • 100piece(s)
    icing sugar
  • 75piece(s)
    condensed milk
  • 15g
    powdered cardamom
  • 15g
    gelatin

Make a smooth butter cream with butter, cardamom powder, condensed milk and icing sugar
Temper the melted gelatin with little pastry cream
Add the mix to rest the pastry cream, pistachio paste to the butter and fold gently
To achieve a smooth and creamy finish
Spread in the desired molds and chill

Cocoa sauce

Ingredients Preparation
  • 90g
    Cocoa powder
  • 250g
    Water
  • 180g
    sugar
  • 165g
    cream

Mix water and sugar and heat
Add the cocoa powder and cream to make a paste
Put the cocoa mix to the syrup, whisk to make a smooth sauce
Cook till it come to a boil stirring continuously

Lemon jelly

Ingredients Preparation
  • 2piece(s)
    Gelatine
  • 70g
    sugar
  • 45g
    water
  • 60piece(s)
    lime juice
  • 2piece(s)
    green lemon zest

Boil water and sugar
Add the soaked gelatin in the syrup
Finally add the lemon juice and zest
Set in the desired frame or mold

Garnish

White chocolate box
Dark chocolate stems
Toasted hazelnuts
Pistachio souffle sponge

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