Cocoa shortbread

Zutaten: Cocoa shortbread

  • 165 g
    Butter
  • 110 g
    Puderzucker
  • 40 g
    Mandelpulver
  • 50 g
    Eier
  • 30 g
    Callebaut® Kakaopulver (CP-E0-776)
  • 220 g
    All purpose flour

Zubereitung: Cocoa shortbread

Mix until homogeneous. Keep cool. Spread on Silpat to form thin 1.5 mm circles.
(3 per dessert). Bake at 160°C for 8 min. Sprinkle with Callebaut® Mycryo® (NCB-HD706-E0-W44).

Cut 1.5 and 3 cm diameter discs.

Milk chocolate mousse

Zutaten: Milk chocolate mousse

  • 60 g
    Milch
  • 60 g
    35 % Sahne

Zubereitung: Milk chocolate mousse

Boil.

Zutaten: Milk chocolate mousse

  • 30 g
    Streuzucker
  • 50 g
    Eigelb

Zubereitung: Milk chocolate mousse

Whip together and add.
Heat until 85°C.

Zutaten: Milk chocolate mousse

  • 200 g
    Kakao-Barry-Milchschokoladenkuvertüre Pureté Alunga™ 41 % (CHM-Q41ALUN-E1-U68)
  • 75 g
    Callebaut® Single Origin Sao Thomé Schokolade (SAOTHOME-E4-U70)

Zubereitung: Milk chocolate mousse

Pour previous mixture over and mix.

Zutaten: Milk chocolate mousse

  • 225 g
    Schlagsahne

Zubereitung: Milk chocolate mousse

Add at 45°C.

Soft caramel

Zutaten: Soft caramel

  • 120 g
    Zucker
  • 20 g
    Traubenzucker
  • 2 g
    Fleur de Sel

Zubereitung: Soft caramel

Make a caramel.

Zutaten: Soft caramel

  • 170 g
    Sahne

Zubereitung: Soft caramel

Use to deglaze caramel.

Zutaten: Soft caramel

  • 15 g
    Gelatinemasse
  • 80 g
    Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)

Zubereitung: Soft caramel

Add and mix.

Mix and blend. Spread at 35°C.

Orange jelly

Zutaten: Orange jelly

  • 300 g
    Orangensaft
  • 50 g
    Streuzucker
  • 10 g
    NH-Pektin

Zubereitung: Orange jelly

Boil.

Zutaten: Orange jelly

  • 200 g
    Orangenschalen-Scheiben

Zubereitung: Orange jelly

Add and let cool.

Used ML products

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