Pure Balance

Pure Balance

Created by:
Ramon Morató – Global Creative Innovation Leader for the Cacao Barry® brand

 

COMPONENTS PURE BALANCE

• FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE
• SALTED CARAMEL
• OCOA™ DISKS
• OCOA™ MOUSSE
• OCOA™ ICING
• ASSEMBLY

FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE

IngredientsPreparation
20g cinnamon powder
10g cardamom
10g clove
10g pepper from Jamaica
Prepare the spice mix with
360g egg white
100g sugar
Whip
140g egg yolksAdd the egg yolks without beating
350g Ocoa™ 70%
170g butter
Add
12g spice mixAdd
Q.S. semi-candied apricotsMake some discs of 16 cm in diameter and top with
Finish by baking at 180°C for approximately 10 minutes.

 

SALTED CARAMEL

IngredientsPreparation
20g cinnamon powder
10g cardamom
10g clove
10g pepper from Jamaica
Prepare the spice mix with
360g egg white
100g sugar
Whip
140g egg yolksAdd the egg yolks without beating
350g Ocoa™ 70%
170g butter
Add
12g spice mixAdd
Q.S. semi-candied apricotsMake some discs of 16 cm in diameter and top with
Finish by baking at 180°C for approximately 10 minutes.

 

OCOA™ DISKS

IngredientsPreparation
Q.S. Ocoa™ 70%Melt at approximately 45°C
Pre-crystallise and spread a fine layer on guitar sheets.
Cut out discs of 16 cm in diameter before total crystallisation takes place.
Reserve for assembly.

 

OCOA™ MOUSSE

IngredientsPreparation
420g milk
180g pasteurized egg yolks
60g sugar
70g invert sugar
720g Ocoa™ 70%
Emulsify everything properly and check that the temperature of the mixture is approximately 45°C.
1500g soft whipped creamAdd
Assemble components immediately.

 

OCOA™ ICING

IngredientsPreparation
300g water
250g sugar
350g glucose syrup DE 44
Bring to a boil
200g sweetened concentrated milk
26g gelatin leaves
Add
300g Ocoa™ 70%Pour all over
Emulsify well and strain to finish.
Store in the refrigerator and use at around 40°C on the well frozen desserts.

 

ASSEMBLY

Prepare rings of 18 cm in diameter and 3.5 cm deep.
Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel.
Top with the flourless chocolate cake.
Store in the freezer.
Once frozen, unmould and glaze with the Ocoa™ icing.
Finish by placing chocolate sheets on the sides of the cake as shown in photo.