Component 1Black/white chocolate glaze
|300 g||Glucose 42 DE|
|as required||Black-white colouring|
|200 g||Condensed milk|
|425 g||Organic white chocolate|
Heat the water, sugar, colouring and glucose to 103°C, add the condensed milk and bring back to the boil. Add the rehydrated Isinglass, neutral gelatine and chocolate. Emulsify and put in the fridge to cool.
The same ingredients are used for the black glaze, changing the colour; Isinglass 25 g with 125 g water, 300 g of Sao Tomè chocolate.
Component 2Fruit insert
|150 g||Dry vodka|
|50 g||Passion fruit purée|
|100 g||Mango purée|
|200 g||Mango cubes|
Bring the water and sugar to the boil, add the softened Isinglass at the end and allow to melt. Then, add the well-cooled gelatine and lastly, the chilled vodka. Pour into the semi-spheres, insert the mango cubes (marinated for overnight with lemon juice, white vinegar and rosemary) and leave to jellify.
Component 3Light cream Sao Tomè dark chocolate - Los Bejucos 46% milk chocolate
Make the basic custard cream.
Once ready, weigh and make the two recipes by mixing the basic cream with the softened Isinglass and chocolate. Emulsify and add the semi-whipped cream in two batches.
Component 4Flourless cocoa biscuit
|240 g||Egg whites|
|160 g||Egg yolks|
|80 g||10/12 Perù cocoa|
Whip the egg whites with the sugar, add the liquid egg yolks and lastly, the cocoa. Bake at 170°C for 13’.
Component 5Hazelnut and coconut fondant icing
|380 g||Icing sugar|
|90 g||Hazelnut flour|
|30 g||Coconut flour|
|750 g||Weak flour|
Mix the softened butter with the icing sugar, hazelnut and coconut flour, and flavourings with the K beater.
Add the eggs and lastly, the flour.
Create the inserts and once they have jellified, add the disc of sponge cake.
Make the two light creams and pour into the moulds, add the inserts and then, finish filling.
Blast chill, unmould and glaze.