Cacao Gluten Free Entremets

1 Sand the turbinado sugar, cassava flour, crushed hazelnuts, cacao powder and butter.
2 Bake at 160°C for 20 minutes.
3 Melt Evocao chocolate to 35°C and add the fleur de sel.
4 Mix in the warm crumble.
5 Shape in 3x18 cm rings using a press.
6 Crystallize in the refrigerator for 5 minutes. Store in a cool dry place.

1 Whip the egg whites to soft peak with the sugar. Add the sugar slowly in 6 steps.
2 Fold in the egg yolks.
3 Fold in the sifted cacao powder.
4 Pipe 3 x16 cm discs and bake at 200°C for 12 minutes.

1 Bloom the gelatin with water.
2 Bring the milk infused with vanilla, inulin and sugar to the boil.
3 Pour over the egg yolks, heat to a temperature of 80-84°C and strain.
4 Add the gelatin.
5 Pour the crème anglaise over the couverture and cacao powder.
6 Emulsify.
7 Cast and freeze.

1. Bloom the gelatin with water.
2. Bring the milk, inulin and invert sugar to the boil.
3. Pour over the couverture and cacao powder
4. Emulsify
5. Fold in the soft whipped cream when the base is at 40°C.

1 Bloom the gelatin with water #1.
2 Bring the cream, water #2 and sugar to a simmer.
3 Add the cacao powder and cook to 103°C.
4 Add the gelatin mass, blend and strain.
5 Use at 35°C.

Build the Entremets upside down by starting with a small amount of chocolate mousse
Add the chocolate cremeux
Top with a thin layer of mousse
Add the flourless chocolate sponge
Top with a thin layer of mousse
Add the hazelnut crumble
Freeze
Warm the glaze to 35°C
Glaze the Entremets and finish with the chocolate decor

1. Temper the chocolate.
2. Cut 3x18cm rings and abstract pieces
Using a stencil, cut out the word Cacao.
3. Dust Noir Intense on 1 of the abstract piece.