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Chocolate Mousse and Orange Delight

by Marc Ducobu - Callebaut Ambassador and owner of Pâtisserie DUCOBU
 
Pairing dark chocolate and citrus flavours often yields amazing end results. For this pastry, we combined a dark chocolate mousse made with Single Origin chocolate Madagascar and orange. The flavour notes in the chocolate go extremely well with the bittersweet and acidic notes of the fruit. The build-up in layers is rather straightforward, but very efficient: prepare yourself for a flavour bomb!
 
No-flour sponge (for a 40x60 cm tray)
Orange crème
Madagascar chocolate mousse
Nougatine
Dark glaze
 

No-flour sponge (for a 40x60 cm tray)

Ingredients Preparation
  • 280egg white
  • 150sugar

Whip.

  • 220egg yolks
  • 135equal amounts of ground almonds and sugar

Add.

Bake for 15-20 mins at 190°C.

Orange crème

Ingredients Preparation
  • 272whipping cream
  • 20orange juice
  • 82egg yolks
  • 55sugar

Poach at 82°C.
Leave to cool down to 40°C.

Add.

Pour into silicone moulds.

Madagascar chocolate mousse

Ingredients Preparation
  • 560syrup
Bring to the boil.
  • 315egg yolks

Add.
Leave to cool down to 30°C.

  • 1010Madagascar

Add.

  • 1965whipping cream

Fold in.

Nougatine

Ingredients Preparation
  • 32milk
  • 78butter
  • 32glucose

Bring to the boil.

Fold in.

Add.

Divide and spread over 2 baking sheets and bake.

Dark glaze

Ingredients Preparation
  • 142whipping cream
  • 56sugar

Bring to the boil.

Add.
Leave to cool down to 35°C.

  • 56butter

Fold in and mix.