- CHOCOLATE SWEET DOUGH
- 275 g butter
- 175 g hazelnut powder
- 55 g eggs
- 135 g powder sugar
- 300 g ap flour
- 3 g salt
- 105 g almond powder
- 46 g cacao powder
- CHOCOLATE SPONGE
- 187 g powder sugar
- 37 g almond powder
- 25 g cacao powder
- 40 g pastry flour
- 4 g baking powder
- 155 g butter
- 3 g vanilla extract
- 156 g eggs white
- 20 g orange zest
- CHOCOLATE GANACHE
- 150 g Cacao Barry Alunga 41%
- 110 g Cacao Barry Inaya 65%
- 50 g Cacao Barry Ocoa 70%
- 350 g cream
- 1 g vanilla bean
- 120 g egg yolks
- 80 g butter
- ORANGE COMPOTE
- 200 g orange zest
- 100 g orange juice
- 2 g vanilla bean
- 15 g glucose
- 37 g trimoline
- 20 g sugar
- 6 g pectine nh
- 15 g grand marnier
- 2 g salt
- MASCARPONE CREAM
- 50 g cream
- 1 g vanilla bean
- 50 g sugar
- 1 g gelatine sheet
- 150 g fresh mascarpone
- 220 g cream
- 20 g grand marnier
- 3 g orange zest
Citropolis by Florent Cheveau (USA)
Citropolis by Florent Cheveau (USA)
Created during the USA national selection of the World Chocolate Masters.
The chef’s delicate patisserie flawlessly balanced chocolate sponge with orange, candied peanuts and mascarpone cream. With an impressive line-up of three Cacao Barry chocolates: Alunga 41%, Inaya 65% and Ocoa 70%, Florent Cheveau immediately made his mark.
Ingredients
Method
CHOCOLATE SWEET DOUGH
Mix all ingredients in a robot coupe sheet out the dough.
Bake at 330F for 11min.
CHOCOLATE SPONGE
Mix all ingredients in a robot coupe then spread the sponge at 4 mm.
Bake at 420F for 4 min.
CHOCOLATE GANACHE
Warm the cream with the vanilla bean.
Pour over the chocolate and egg yolks and burmix in the butter.
ORANGE COMPOTE
Boil everything together then cool down.
MASCARPONE CREAM
Heat the first cream with the Zest, vanilla bean the sugar and the bloomed gelatine.
Drain the cream then mix with the mascarpone and the second cream.
Let mix set overnight and whip the next day.
Add the Grand Marnier once the cream is whipped.
MONTAGE / ASSEMBLY:
- Bake the Chocolate dough in a ring mold.
- Spread the ganache on the bottom.
- Sprinkle an even layer of candied peanuts on top of the ganache.
- Add a small strip of orange sponge.
- Pipe a thin layer of orange jam.
- Pipe the mascarpone on the top of the tart to finish.
PLATING
Warm the tart and top with chocolate garnish.
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