- Crispy tile
- Light chocolate mousse
- Ginger crémeux
- Orange tea paste
II. CRISPY TILE
- 50 g Flour
- 100 g Fine almond powder
- 65 g Icing sugar
- 5 g Earl grey tea
- 3 g Sea salt
- 165 g Egg White
- 50 g Butter
- In a food processor, blend finely the flour, the almond powder, the icing sugar, the tea and the salt.
- Add the egg whites and melted butter.
- Mixture should be homogeneous and creamy.
- Use a stencil of 17 cm x 6 cm x H 1mm, on a tray covered with a silicon mat, spread the preparation and sprinkle some tea on top.
- Bake at 160°C during 5 min, open damper.
- Then take them out, roll around a greased metal tube of Ø 5 cm, dispose in a metal gutter with junction under and bake again 5 min.
- Cool down and unmould.
- Should be well baked to get a nice crispy texture.
- Set aside.
III. LIGHT CHOCOLATE MOUSSE (38 G/TUBE)
- 65 g Full fat milk
- 3 g Orange zests
- 115 g Usulután 65 Signature Origin dark couverture chocolate
- 250 g Whipped cream 35%
- Warm the milk to 70°C with the orange zests and pour on the chocolate through a sifter, then make a ganache.
- At 35°C, fold in the whipped cream.
- Fill the tubes of Ø 4.5 cm x H 4.5 cm.
IV. GINGER CRÉMEUX
- 180 g Full fat milk
- 12 g Fresh ginger
- 2 sticks Vanilla bean
- 45 g Gelatin mass
- 370 g Obsession 30 Belgian white chocolate
- 420 g UHT cream 35%
- Bring the milk to 80°C and infuse the fresh ginger inside for 15 min.
- Sift out and compensate with milk.
- Warm again with vanilla, gelatin mass and pour over the chocolate.
- Mix, add the cream and blend using the hand mixer to get a good emulsion.
- Put in a container and apply a cling film in contact.
- Let set in the fridge.
V. ORANGE TEA PASTE
- 230 g Orange juice
- 10 g Earl grey tea
- 20 g Bergamot juice
- 35 g Sugar
- 3 g Agar-agar
- Warm the fruit juice and infuse the tea for 10 min, sift out and compensate with orange juice.
- Add sugar mixed with agar-agar and bring gently to boil.
- Pour in a square ring of 1 cm high.
- Let set in the fridge and cut stripes of 1 cm wide x 18 cm long.
- On a plate, put a stripe of orange tea paste.
- Then place the crispy tile next to it.
- Using a knife, add a tube of light chocolate mousse inside of the crispy tile and adjust to get the same length.
- Soften the ginger crémeux and pipe delicately a tube on top of the tile with a nozzle of Ø 10 mm.
- On top of the crémeux, decorate with some sweet cress and two thin discs of Usulután 65 Signature Origin dark couverture chocolate put on the extremity of the chocolate mousse tube.