A Verrine of Tropical Fruits and Single Origin Brazil Dark Chocolate Mousse

Callebaut

Callebaut

Standard Supplier 6th June 2016

A Verrine of Tropical Fruits and Single Origin Brazil Dark Chocolate Mousse

Food on the Go Desserts by Beverley Dunkley Head of The UK CHOCOLATE ACADEMY™ center

Ingredients

  • Orange and Cinnamon Compote
  • Oranges segments from 3 – 4 oranges
  • Zest of ½ an orange
  • 10g Brown Sugar and 3g NH Pectin blended together
  • 145g Brown Sugar
  • 3g Citric Acid
  • 30g Grand Marnier
  • Passion Fruit and White Chocolate Mousse
  • Ingredients
  • • 225g eggs
  • • 645g passion fruit puree
  • • 95g caster sugar
  • • 35g cream powder
  • • 306g Callebaut Finest Belgian White ChocolateW2NV
  • • 45g Callebaut Mycryo Cocoa Butter (NCB-HD706-W44)
  • • 637g whipped cream
  • Brazil Dark Chocolate Mousse
  • 275g Full Fat Milk
  • 85g Egg Yolks
  • 60g Sugar
  • 350g Callebaut Dark Chocolate Single Origin Brazil (CHD-Q68BRA-E4-U70)
  • 580g Semi Whipped Cream – 35% fat

Method

Orange and Cinnamon Compote:
Cut the orange segments into small pieces
Place the orange segments, zest and blended brown sugar and pectin in a saucepan – warm – until the pectin thickens the juices
Add the additional brown sugar - cook to 102’C
Add the citric acid and Grand Marnier
Allow to cool – Use
Passion Fruit and White Chocolate Mousse:
• Make a crème Patisserie with the passion fruit puree, eggs, sugar and cream powder
• Pour the warm crème patisserie onto the white chocolate and Mycryo cocoa butter
• Blend the mix at 35’C, then fold through the semi whipped cream
Brazil Dark Chocolate Mousse:
Make a crème anglaise with the milk, egg yolks and sugar
Stir in the dark chocolate
Cool to 35’C
Fold in the semi whipped cream

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