CHOCOLATE IMPRESSION

Chocolate impression

Autumn impressions are sweet impressions. A delicious cake decorated with Picasso pencils is a composition of white chocolate mousse with vanilla, mango and passion fruit jelly and hazelnut Dacquoise.

RecipePhoto

Used products and decorations

CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
decorative chocolate pencil made of high-quality dark chocolate with a little white chocolate
REMBRANDT
Code 334561
white chocolate pencils with a little dark chocolate added
PICASSO
Code 334560
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Recipe

HAZELNUT DACQUOISE
Ingredients:
105 gHazelnuts (ground)
115 gIcing sugar
140 gEgg whites
38 gSugar
50 gHazelnuts (whole)
Preparation:

Roast whole hazelnuts in 160°C for 20 minutes. Peel them and crush. Whisk egg whites with sugar and then gently mix them with sifted icing sugar and ground hazelnuts. Spread the mass onto silicone mat, in three Ø16 cm baking rings, sprinkle with crushed hazelnut and bake at 170°C for about 17 minutes.

CRUNCHY FILLING
Ingredients:
20 gButter
40 gBarima Artisanal Milk chocolate 34% (code CHL35XXC3)
75 gBarima Artisanal Hazelnut Praline Paste 60% roasted (code 6139)
75 gBarima Artisanal Hazelnut Paste 100% roasted (code 3310)
75 gBarima Artisanal ROYAL Crispy flakes (code 332451)
Preparation:

Melt the butter with chocolate. Add praline paste and hazelnut paste and mix. Finally combine it with crispy flakes. Spread crunchy mass on top of the baked Dacquoise and freeze.

MANGO - PASSION FRUIT ‘CRÉMEUX’
Ingredients:
160 gCream 30% fat
160 gEgg yolks
80 gSugar
8 gConcentrated mango paste
8 gConcentrated passion fruit paste
10 gGelatine
50 gWater
40 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
120 gButter
Preparation:

Soak gelatine in cold water. Whisk the yolks with sugar, combine them with boiled cream and then heat it up to 80°C, stirring constantly. Add chocolate, soaked gelatine, mango and passion fruit pastes and cold butter at the end. Stir it until butter completely melts. Pour cremeux into the rings, on top of the layer of crunchy filling and freeze.

MANGO - PASSION FRUIT JELLY
Ingredients:
200 gMango puree
200 gPassion fruit puree
100 gMango (diced)
100 gSugar
10 gGelatine
50 gWater
5 gConcentrated mango paste
5 gConcentrated passion fruit paste
Preparation:

Soak gelatine in cold water. Boil mango and passion fruit purees with sugar for about 5 minutes. Add diced mango and boil again. Add soaked gelatine and concentrated pastes at the end. Pour the mixture into the rings on top of the layer of ‘crémeux’ and freeze.

WHITE CHOCOLATE VANILLA MOUSSE
Ingredients:
430 gMilk
40 gGelatine
200 gWater
790 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
30 gConcentrated vanilla paste
790 gWhipped cream 32% fat
Preparation:

Soak gelatine in cold water. Boil the milk, add soaked gelatine and pour it over the chocolate. Add vanilla paste and gently blend it with whipped cream. Pour the mousse into silicone mould, insert the Dacquoise with fillings and freeze.

SHINY COATING
Ingredients:
75 gWater (1)
150 gSugar
150 gGlucose syrup
100 gCondensed milk
20 gGelatine
120 gWater (2)
300 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
Red colorant
Preparation:

Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add white chocolate, condensed milk and gelatine dissolved in a water and blend it all together, adding red colorant at the end. Coat frozen cakes with shiny coating of 30ᴼC.

Used decorations:

Mini Flower Classic (code 33995)
Rembrandt (code 334561)
Picasso (code 334560)

scheme

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