INGREDIENTS (CRUMBLE)
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200 g flower
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200 g almond powder
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150 g brown sugar
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150 g butter
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2 g salt
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50 g Crispy Crunchies
METHOD
- Mix all the ingredients except the Crispy Crunchies until you get a
small agglomeration. - Then add the last ingredient and sprinkle on a baking tray.
- Bake around 20 min at 160°C.
IINGREDIENTS (CREAMY BERGAMOT)
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200 g bergamot puree
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80 g gelatin mass (1/5)
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800 g fresh cream 35% fat
METHOD
- Warm up the puree and add the gelatin mass.
- Pour on Obsession 30 Belgian white chocolate to make a ganache.
- Finalize the emulsion with the cold liquid fresh cream and pour into
sphere silicon moulds. - Put in the freezer.
INGREDIENTS (SPECIAL HAZELNUT MOUSSE)
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80 g milk
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30 g soya sauce
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22 g gelatin mass (1/5)
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100 g 100% pure hazelnut paste
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500 g whipped cream 35% fat
METHOD
- Warm up the milk, the soya and the gelatin mass.
- Pour on the Obsession 30 Belgian white chocolate, the Sensation 72 Belgian dark
couverture chocolate and the hazelnut paste to make an emulsion. - At 35°C mix delicately with the whipped cream.
INGREDIENTS (GLAZING WITH PIECES)
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99 g fresh cream 35% fat
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72 g sugar
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410 g glucose syrup
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180 g gelatin mass (1/5)
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144 g Obsession 30 Belgian white chocolate
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88 g Intense 35 Belgian milk couverture chocolate
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700 g mirror glaze neutral
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SQ roasted chopped almonds
METHOD
- Boil the cream with the sugar and the glucose.
- Pour on the gelatin to melt it.
- Add Obsession 30 Belgian white chocolate and Intense 35 Belgian milk couverture chocolate.
- Mix well to melt all the chocolate dots and add the mirror glaze at the end.
- Blend the glazing, add almond pieces and use at 35/40°C.
- Don’t mix the glazing with pieces inside.
INGREDIENTS (WHITE CHOCOLATE TONKA CHANTILLY)
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270 g fresh cream 35% fat
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330 g Obsession 30 Belgian white chocolate
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400 g fresh cream 35% fat
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3 g rasped Tonka Bean
METHOD
- Warm up the first cream and pour on Obsession 30 Belgian white chocolate to make a ganache.
- Finalize the mix with the second fresh cream (cold and liquid) and the Tonka bean.
- Let cool down in the fridge before whipping.
INGREDIENTS (MILK CHOCOLATE CHANTILLY)
-
270 g fresh cream 35% fat
-
330 g Intense 35 Belgian milk couverture chocolate
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400 g fresh cream 35% fat
METHOD
- Warm up the first cream and pour on the Intense 35 Belgian milk couverture chocolate to make a ganache.
- Finalize the mix with the second cold liquid fresh cream.
- Let cool down in the fridge before whipping.
ASSEMBLING
- Fill ¾ of sphere silicon moulds with the hazelnut mousse.
- Push the frozen cream inside and finish to fill with the mousse.
- Freeze, remove from the silicon moulds and glaze the ball.
- Whip the 2 Chantilly separately, place some drops of the different Chantilly.
- Decorate with some crumble, some corn flakes, some zests, and some Belgian milk chocolate Spaghettis.
- inalize the decoration with attachment of the ball made from modeling chocolate coloured with gold.
