Pure Balance

Prepare the spice mix with

Add the egg yolks without beating

Add

Make some discs of 6.3 in / 16 cm in diameter and top with

Finish by baking at 356°F/180°C for approximately 10 minutes.

Dry caramelise

Add

Chill at 122°F/50°C and add

Mix and add when the caramel reaches around 86°F/30°C.

Melt at approximately 45°C

Pre-crystallize and spread a fine layer on guitar sheets.
Cut out discs of 16 cm in diameter before total
crystallization takes place.
Reserve for assembly.

Make a custard and heat to approximately 82/83°C

Pour the custard over

Emulsify everything properly and check that the temperature of the mixture is approximately 113°F/45°C.

Assemble components immediately.

Bring to a boil

Pour all over

Emulsify well and strain to finish.
Store in the refrigerator and use at around 104°F/40°C on the well frozen desserts.

Prepare rings of 18 cm in diameter and 3.5 cm deep.
Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel.
Top with the flourless chocolate cake.
Store in the freezer.
Once frozen, unmould and glaze with the Ocoa™ icing.
Finish by placing chocolate sheets on the sides of the cake as shown in photo.