Pure Balance
Recipe
Flourless chocolate and apricot spiced cake
| ingredients | preparation |
|---|---|
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Prepare the spice mix with |
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Whip |
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Add the egg yolks without beating |
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Add |
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Add |
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Make some discs of 16 cm in diameter and top with |
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Make some discs of 6.3 in / 16 cm in diameter and top with |
Finish by baking at 180°C for approximately 10 minutes. |
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Finish by baking at 356°F/180°C for approximately 10 minutes. |
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Salted caramel
| ingredients | preparation |
|---|---|
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Dry caramelise |
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Deglaze with a mixture of |
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Add |
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Chill at 50°C and add |
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Chill at 122°F/50°C and add |
Mix and add when the caramel reaches around 30°C. |
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Mix and add when the caramel reaches around 86°F/30°C. |
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Ocoa™ discs
| ingredients | preparation |
|---|---|
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Melt at approximately 45°C |
Pre-crystallise and spread a fine layer on guitar sheets. |
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Pre-crystallize and spread a fine layer on guitar sheets. |
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Ocoa™ Mousse
| ingredients | preparation |
|---|---|
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Make a custard and heat to approximately 82/83°C |
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Make a custard and heat to approximately 179/181°F or 82/83°C |
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Pour the custard over |
Emulsify everything properly and check that the temperature of the mixture is approximately 45°C. |
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Emulsify everything properly and check that the temperature of the mixture is approximately 113°F/45°C. |
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Add |
Assemble components immediately. |
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Ocoa™ icing
| ingredients | preparation |
|---|---|
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Bring to a boil |
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Add |
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Pour all over |
Emulsify well and strain to finish. |
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Emulsify well and strain to finish. |
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Assembly
Prepare rings of 18 cm in diameter and 3.5 cm deep. |