Citropolis by Florent Cheveau (USA)

World Chocolate Masters 2018

World Chocolate Masters 2018

Standard Supplier 29th August 2018
World Chocolate Masters 2018

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.


  • 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
  • 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
  • 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
  • 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
  • 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


Mix all ingredients in a robot coupe sheet out the dough.
Bake at 330F for 11min.
Mix all ingredients in a robot coupe then spread the sponge at 4 mm.
Bake at 420F for 4 min.
Warm the cream with the vanilla bean.
Pour over the chocolate and egg yolks and burmix in the butter.
Boil everything together then cool down.
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.
- 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.
Warm the tart and top with chocolate garnish.

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