Sebastian Kobelt Germany
The molekular chocolate mousse deserves special attention due to its pure chocolate flavour. By using a minimum of ingredients and a special technique, the harmony of horse milk and the nearly unaltered taste of this single plantation couverture will stun you.
| Egg whites | 150g |
| Caster sugar | 120g |
| Callebaut Origin Sao Thomé dark chocolate 70% | 250g |
| Zest of 1 orange and 1 lemon |
Fold in melted chocolate and zest and spread onto a tray.
170°C for about 15-20min.
| Whipping cream | 150g |
| Raspberry puree | 225g |
| Egg yolks | 150g |
| Egg whites | 50g |
| Sugar | 80g |
| Vanilla & citric acid | |
| Fresh lemon thyme | 5g |
| Callebaut Select W2NV white chocolate | 55g |
Strain off lemon thyme and gently stir in to eggs.
Heat again until start to thicken.
Add white W2NV chocolate and citric acid.
Pour onto prebaked sweet pastry base and cook at 140-150°C until completely set.
| Water | 200ml |
| Powdered horse milk | 30g |
| Cacao Barry "Alto El Sol" chocolate (Peru) | 125g |
Pour over the chocolate and leave to melt.
Using a hand held blender, combine the other ingredients.
Set on ice, keep whisking until start to thicken.
Keep in fridge until needed.
| Caster sugar | 200g |
| Milk | 500ml |
| Cream | 150g |
| Egg yolk | 80g |
| Toasted cinnamon stick | 1pc |
| Cardamom pods | 3pcs |
| Tea bag | 1pc |
| Crushed coffee beans | 3pcs |
| Vanilla pod | 1/2pc |
| Star anise | 1pc |
| Callebaut Origin Sao Thomé dark chocolate 70% | 30g |
Combine with milk, cream and spices.
Infuse, stir in to egg yolks.
Strain back in to pot and make a sabayon.
Half the mix and add dark Callebaut Origin Sao Thomé chocolate to half.
Chill down both mixes and churn seperately.
| Caster sugar | 150g |
| Cacao Barry cocoa powder "Plein Arôme" | 40g |
| Pectin | 3g |
| Butter | 60g |
| Glucose | 50g |
| Water | 80ml |
Combine remaining ingredients and bring to boil.
Stir in dry ingredients.
Chill down, spread onto a silicone sheet.
180°C until blubby.
| Caster sugar | 100g |
| Glucose | 75g |
| Unsalted butter | 120g |
| Water | 50ml |
| Dark Rhum | 50ml |
| Callebaut Sao Thomé dark chocolate 70% | 90g |
Add butter, glucose and water and boil up again.
Add chocolate and Rhum and mix well.
| Fresh raspberries | 1 punnet |
| Acacia honey | 1/2 jar |
| Flour | 250g |
| Icing sugar | 100g |
| Butter | 175g |
| Egg yolk | 1pc |
| Callebaut 100% cocoa paste | 50g |
Mix until combined, flatten on a tray and chill.
Roll out and pre-bake before topping with raspberry tart mix.
