Choc’n Roll

Recipe by
David Redon

I. COMPOSITION

– Crispy tile
– Light chocolate mousse
– Ginger crémeux
– Orange tea paste

 

II. CRISPY TILE

Flour 50 g
Fine almond powder 100 g
Icing sugar 65 g
Earl grey tea 5 g
Sea salt 3 g
Egg White 165 g
Butter 50 g

 

PROCESS:

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
Orange zests 3 g
Usulután 65 Signature Origin dark couverture chocolate 115 g
Whipped cream 35% 250 g

 

PROCESS:

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. Freeze.

 

IV. GINGER CRÉMEUX

Full fat milk 180 g
Fresh ginger 12 g
Vanilla bean 2 sticks
Gelatin mass 45 g
Obsession 30 Belgian white chocolate 370 g
UHT cream 35% 420 g

 

PROCESS:

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

Orange juice 230 g
Earl grey tea 10 g
Bergamot juice 20 g
Sugar 35 g
Agar-agar 3 g

 

PROCESS:

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.

 

VI. ASSEMBLING

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 Usulután65 Signature Origin dark couverture chocolate put on the extremity of the chocolate mousse tube.

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