Dark coconut

I. COMPOSITION

• Coconut biscuit
• Coconut crunchy
• Chocolate mousse
• Usulután 65 crémeux
• White chocolate spray
• Chocolate glaze

II. COCONUT BISCUIT (1 TRAY 60×40 CM)

• 220 g Egg Yolks
• 160 g Coconut cream
• 140 g Grated coconut
• 380 g Egg White
• 4 g Sea salt
• 150 g Sugar
• 100 g Inverted sugar
• 320 g Flour
• 10 g Baking powder
• 80 g Melted butter

PROCESS

1. Mix egg yolks, the coconut cream and grated coconut together.
2. Whip egg whites with the salt, the sugar and inverted sugar.
3. Once getting firm, fold in the first mixture, then add gradually the sifted flour and baking powder, then the melted butter.
4. Spread on a baking tray and bake at 170°C during 20 min.
5. Cut some discs of 11 cm.

III. COCONUT CRUNCHY

• 100 g Usulután 65 Signature Origin dark couverture chocolate
• 45 g Intense 35 Belgian milk chocolate couverture
• 35 g Oil
• 80 g Crispy Crunchies
• 2 g Sea Salt
• 40 g Roasted grated coconut

PROCESS

1. Melt the chocolates and mix with the oil, the Crispy Crunchies, the sea salt and grated coconut.
2. Spread a layer of 5mm on the biscuit.

IV. CHOCOLATE MOUSSE

(4 Silikomart moulds Universo 600)

• 380 g Coconut puree
• 34 g Gelatin mass (1/5)
• 350 g Usulután 65 Signature Origin dark couverture chocolate
• 480 g Whipped cream 35%

PROCESS

1. Warm the coconut puree to 60°C, add the gelatin mass and pour on the chocolate to make a ganache.
2. At 35°C, fold in the whipped cream 35%.

V. USULUTÁN 65 CRÉMEUX

(4 shapes Silikomart Plisse 100)

• 100 g Full fat milk
• 175 g Usulután 65 Signature Origin dark couverture chocolate
• 200 g UHT cream 35%

PROCESS

1. Bring the milk to 80°C, pour over the chocolate and mix, add the cream and blend using the hand mixer to get a good emulsion.
2. Fill in the PLISSE 100 Silikomart moulds and freeze.

VI. WHITE CHOCOLATE SPRAY

• 300 g Deodorized Cocoa Butter
• 500 g Obsession 30 Belgian white chocolate
• S.Q. White colouring agent

PROCESS

1. Melt the Deodorized Cocoa Butter and mix with the chocolate and the colouring.
2. Use at 35-40°C.

VII. CHOCOLATE GLAZE

• 140 g UHT cream 35%
• 40 g Sugar
• 410 g Glucose
• 156 g Gelatin mass (1/5)
• 145 g Usulután 65 Signature Origin dark couverture chocolate
• 700 g Neutral mirror glaze

PROCESS

1. Boil the cream, the sugar and the glucose.
2. Add the gelatin to melt it and pour over the chocolate.
3. Mix and add the mirror glaze at the end.
4. Blend using the hand mixer to get it smooth.
5. Use at 35/38°C.

VIII. ASSEMBLING

• Fill 1/3 of the Silikomart Universo 600 moulds with the chocolate mousse.
• Push inside the biscuit with the crunchy layer facing down until it touches the bottom of the mould.
• Fill with the rest of the mousse until it reaches the border.
• Freeze.
  Once ready, unmould and spray using the white chocolate spray.
  Unmould the Usulután 65 crémeux and glaze it with the chocolate glaze.
  Place on top of the sprayed mousse, flat surface up.
• Decorate with sliced coconut.