Add the yolks in two steps.
Mix and add the flour, sald and baking powder.
Add the Chocolate Chips.
Leave to settle in the fridge.
Roll out to 5mm and cut a 14cm round dice.
Bake at 170 degrees for about 15 minutes.
|Cocoa Nibs Callebaut Nibs-s||40g|
Add the almonds and cocoa nibs.
Weigh out 30g and spread out into a dice flexipan 14cm and bake at 180° Celcius until golden brown.
Add the gelatine and mix until melted.
Pour 75g into dice flexipan and freeze.
|Callebaut Origine "Java" milk chocolate||200g|
|Cacao Barry Origine "Cuba" dark chocolate||300g|
Cook out on the heat until thickened.
Add to the chocolates to melt.
Leave to cool.
Pipe with a 5 mm piping nozzle in a spiral in a 14 cm dice flexipan.
Place in the freezer.
|Cream of Tartar||2g|
Whip up the whites, sugar and cream of tarter.
Fold the meringue into the dry ingredients and mix well.
Pipe in to a 14cm dice flexipan and bake at 180° Celcius for about 20 minutes.
|Cacao Barry Origine "Cuba" dark chocolate||400g|
|Callebaut Origine "Java" milk chocolate||130g|
|Whipped double cream||680g|
Heat the cream with the invert sugar and pour into the caramel.
Cool to 70° Celcius and add to the chocolates.
At 30 degrees fold in the whipped cream.
|Callebaut Cocoa powder CP||120g|
Stir in the cocoa powder and cook until 103 degrees.
Let it cool to about 60 ° Celcius and add the dissolved gelatine.
Assembly of the Entremet
Place the chocolate chip biscuit in the bottum of the ring (16cm), and place a little of the mousse on top to stick the Nougatine, place on top of this the duo of chocolate ganache.
Fill on top with a little more mousse and then finish with the coconut dacquoise and mango jelly.
Fill the rest of the ring with the mousse, freeze then de-mould and glaze with the chocolate glaze.