Main taste of this dessert is mandarin.
A ganache from bitter chocolate with the savoury acidity of mandarin on the base of its juice.
Chilled ganache on short dough with hazelnut flavor.
There will be light mandarin mousse between short dough and ganache.
The dessert will be layed with nibs in the center, where there will be mandarin parts slightly roasted in mandarin sauce.
Filling should be warm at the moment of serving.
One of the last ingredients is coffee foam with light coffee note.
The plate is decorated with lemon foam and mandarin parts.
Bitter chocolate is used as decor.
Short Hazelnut Pastry
| Butter |
260g |
| Sugar |
115g |
| Milk |
80g |
| Callebaut Hazelnut Praline |
120g |
| Flour |
390g |
Mix all ingredients. Mould. To bake at 180 ° Celcius during 9 minutes.
Cool down. Use.
| Sugar |
140g |
| Butter |
120g |
| Glucose |
80g |
| Cream |
100g |
All ingredients put into boil during 1 minute.
To bake in thin layer at 180 ° Celcius during 5 minutes.
Mould when it is warm.
Cool down.
Use.
Mandarin Chocolate Ganache
| Mandarin Juice |
300g |
| Callebaut dark chocolate |
100g |
| Trimolin |
15g |
| Cream |
100g |
| Mandarin's peel |
30g |
Cream and mandarin's peel heat up and then filter up.
Mandarin's juice to cook during 5 minutes.
Then to mix all ingredients.
Cool down. To whip. Use.
Mandarin Sauce
| Mandarine Pulp |
300g |
| Mandarin juice |
150g |
| Sugar |
50g |
| Pectin |
3g |
| Cointreau |
50g |
Mandarin juice bring to boil, add sugar and pectin, cook during 1 minute.
Add other ingredients. Use when it is hot.
Coffee Foam
| Cream |
75g |
| Milk |
300g |
| Gelatin |
6g |
| Sugar |
20g |
| Coffee Beans |
30g |
| Baileys liquor |
15g |
Cream, milk, coffee beans and sugar bring to boil.
Cool down to 35° Celcius.
To add gelatin and Baileys.
Cool down. Use.
Lemon Foam
| Lemon Juice |
225g |
| Water |
250g |
| Lecitine |
1,5g |
Mix all ingredients.
Whip with Robot Coupe. Use.
Mandarin Mousse
| Mandarin Juice |
190g |
| Sugar |
40g |
| Egg yolk |
80g |
| Starch |
6g |
| Flour |
6g |
| Whipped Cream |
200g |
| Gelatin |
3g |
| Butter |
20g |
Mandarin juice, butter heat, mix with the yolk, sugar, starch and flour.
Bring to boil. Cool down. Mix with gelatin and cream. Mould. Use.
Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.
Alexander Ilyukhin Russia
