I. Composition
– Salty Chocolate Sauce
– Dark Chocolate Mousse
– Chocolate Shell
II. Salty chocolate sauce
- Whole Milk 690 g
- Sea Salt 5 g
- Vanilla Bean 2 pcs
- Emotion 58 Belgian dark couverture chocolate 250 g
- Cocoa Powder 55 g
Process:
Warm up milk, salt and vanilla, and pour on chocolate and cocoa powder to make an emulsion. Pour in silicon mold half sphere ø4cm and freeze.
III. Dark chocolate mousse
- Whole Milk 250 g
- Emotion 58 Belgian dark couverture chocolate 450 g
- Whipped Cream 35% 1000 g
Process:
Boil the milk, pour on chocolate. At 38°C, add delicately the whipped cream.
IV. Chocolate shell
- Cocoa Butter 200 g
- Obsession 30 Belgian white chocolate 500 g
- Yellow Food Color SQ
- Green Food Color SQ
- Red Food Color SQ
- Cocoa Powder SQ
Process:
Melt cocoa butter and chocolate. Split the base in different parts and add different colors in each base. Use at 33-35°C.
V. Montage
Fill ½ of 3D egg silicon mold with dark chocolate mousse, stick 2 half sphere of chocolate sauce to make a complete sphere and push the insert inside the mousse. Finish to fill the mold with chocolate mousse and freeze. Unmold, pic a wood stick inside the egg, and pipe some tubes of chocolate mousse around the egg shape to give the cocoa pod shape. Freeze stand up with the pic to keep the piped design. Deep into yellow chocolate shell and play with other colors to give the true color of cocoa pod. Take out the stick and fix the stem made from modeling chocolate to cover the hole.
