Twist

I. COMPOSITION

• Chocolate cake
• Pistachio cake
• Orange blossom syrup
• Chocolate cover
• Praline cream

II. CHOCOLATE CAKE

• 1 mold of 3 cylindrical shape of 30 cm
• 72 g Butter
• 24 g Sugar
• 60 g Inverted sugar
• 102 g Emotion 58 Belgian dark couverture chocolate
• 64 g UHT cream 35%
• 140 g Whole eggs
• 1 g Fleur de sel
• 96 g Flour
• 36 g High fat Cocoa Powder
• 4 g Baking powder

PROCESS

1. Mix the butter with the sugar and the inverted sugar.
2. When it is smooth add the ganache made with the chocolate at 30°C then mix together to obtain a homogene mixture.
3. Add the eggs and the salt progressively, then finish with the flour sifted with the cocoa and the baking powder.

III. PISTACHIO CAKE

• 1 mold of 3 cylindrical shape of 30 cm
• 93 g Butter
• 87 g Pure pistachio paste
• 120 g Sugar
• 12 g Inverted sugar
• 144 g Whole eggs
• 1.5 g Fleur de sel
• 136 g Flour
• 6 g Baking powder

PROCESS

1. Mix the butter with the sugar and the inverted sugar.
2. When it is smooth add the ganache made with the chocolate at 30°C then mix together to obtain a homogene mixture.
3. Add the eggs and the salt progressively, then finish with the flour sifted with the cocoa and baking the powder.

IV. ORANGE BLOSSOM SYRUP

• 200 g Natural orange juice
• 280 g Water
• 180 g Sugar
• 6 g Orange blossom extract

PROCESS

1. Boil the water with the sugar, add the orange juice and the orange blossom extract.

V. CHOCOLATE COVER

• 500 g Obsession 30 Belgian white couverture chocolate
• 0.7 g Green coloring

PROCESS

1. Melt the chocolate, add the color and temper it.
2. On a rectangular plastic sheet of 25 x 17 cm apply 2 mm of chocolate and

VI. PRALINÉ CREAM

• 260 g Praline 65%
• 174 g Pure pistaccio paste
• 62 g Deodorized Cocoa butter
• 2 g Fleur de sel

PROCESS

1. Melt the cocoa butter at 40°C, pour over the 65%praline and the pure pistaccio paste, mix well.
2. Let it cristallyse and whip it to aerate the texture.

VII. ASSEMBLING

• Fill a piping bag with an alternance of chocolate cake batter and pistaccio cake batter.
• Pipe by swirling an amount of 370 gr per shape.
• Bake at 175°C during 25 minutes.
• Once baked and still lukewarm, unmold and dip it totally in the syrup for 15 secondes.
• Once soaked, let it cool down completely and let the syrup fully penetrate.
• Cut out the extremity to see the inside texture and obtain a 28 cm size, make the chocolate cover by wrapping the cake with a rectangular plastic sheet of 28 x 17 cm, cover with 2 mm of tempered chocolate and let it set at 16-18°C.
• Remove the plastic sheet and pipe the praline cream on top, finish with some pistachio and pieces of cocoa beans.