Serves: 10 people
Resting time: 2 hours and 30 minutes
Baking: 15 minutes
2x7x17.5cm Baking trays
5cm Cube Silikomart Moulds
- Mix the gelatine with the water and allow to swell for about twenty minutes.
- Whisk together the egg yolks, icing sugar and almond powder.
- Beat the egg whites and add the sugar little by little.
- Add one-third of the sifted cocoa powder to the egg yolk, icing sugar and almond powder batter, mix, and then add a little meringue once firm.
- Add the second third of cocoa, a little more meringue, and then the rest of cocoa and the rest of the meringue.
- Pour onto a baking tray lined with parchment paper and spread out to obtain a 20x40cm rectangle. Bake for 15 minutes at 180°C in a preheated oven.
- Remove from the oven, let cool, and cut into two rectangles of 7×17.5cm.
- Put the split and scraped vanilla pods in a saucepan with the milk, then remove from the stove and let it infuse for 20 minutes.
- Pour the cream through a chinois strainer into another pan and bring to the boil.
- Whip the egg yolks and sugar, pour some of the hot cream in while stirring and then pour into the saucepan with the remaining cream and cook like a crème anglaise until it reaches a temperature of 84°C.
- Warm up the gelatine in the microwave, add it, and then add the cold butter and mix with a hand blender.
- Let cool and pour into the trays containing the cocoa biscuits.
- Pour the passionfruit purée and glucose syrup into a saucepan and warm up.
- Mix together the pectin and sugar, add it to the saucepan and bring to the boil for 2 minutes.
- Melt the gelatine in the microwave and add it to the previous mixture.
- Let cool and divide between the trays.
“Alpaco” 66% Chocolate Mousse
- Whip the cream to obtain a foamy but not too firm texture.
- Boil the milk then add gelatine that has been previously warmed in the microwave.
- Pour over the chocolate and mix gently with a spatula to obtain a glossy ganache. Finish by mixing with the hand blender.
- When the ganache is down to 42°C pour it on the foamy cream mixture and mix gently with a spatula.
- Roast the cocoa nibs in an oven at 170°C for a few minutes.
- Mix together the feuillantine, crispy rice, chopped almonds and cocoa nibs.
- Melt the cocoa butter and chocolate.
- Add the hazelnut paste and pour over the feuillantine, rice, almonds and cocoa nib mixture and mix well until it becomes homogenous.
- Spread until it is 8mm thick, place between two sheets of parchment paper and place in the fridge.
- Once hardened, cut into 4cm squares and place in the freezer.
- Melt the cocoa butter and white chocolate separately, then mix.
Add the colouring and mix using a hand blender.
Use at a temperature of 50°C.
- Cut 3.5cm squares sideways on the insert plates.
- Pour some chocolate mousse into the bottom of the moulds.
- Place a cube in each mould and then cover with mousse.
- Cover with the crunchy biscuit and then place in the freezer for about 2 hours.
- Remove from the freezer, turn out and score with the hot blade of a knife.
- Place the cubes on a rack and ice at a temperature of 50°C.