- La Rose Noire Slim Medium Round Chocolate Shell
- Milk chocolate whipped ganache
- Chocolate mousse
- Chocolate microwave sponge
- Cocoa glazing
- Chocolate decorations
- Crushed hazelnut
Milk Chocolate Whipped Ganache
|Milk chocolate||150 g|
Heat 80 g of cream together with the glucose. Add the chocolate and mix well. Add the remaining 300 g of cold cream and mix again. Place the mixture in the fridge for 12 hours. Whip and use.
|Dark chocolate 70%||175 g|
|Gelatin sheet||1 unit ( gold )|
|Semi-whipped cream||250 g|
Melt the chocolate. Heat the milk until boiling point. Add the gelatin sheets, soaked in very cold water for 10 minutes, then pour the milk little by little onto the melted chocolate and create a good emulsion. When the chocolate reaches 30°C, fold the cream together with the mixture using a rubber spatula. Fill the semi sphere silicon molds. Freeze.
Chocolate Microwave Sponge Cake
|Whole egg||8 unit ( 480 g )|
|Egg yolk||1 unit ( 17 g )|
|Strong flour||45 g|
|Dark chocolate 65%||200 g|
Melt the chocolate and combine with the remaining ingredients using an immersion blender until smooth. Strain the mixture and pour into a siphon gun, charged with 3 gas caps. Foam into plastic cups and heat in the microwave for approximately 30 seconds.
Cocoa Glazing Coating
|Cream 35 %||240 g|
|Cocoa powder||140 g|
|Gelatin leaves||12 g ( 12 unit )|
Heat water, sugar and cream. At 40°C add the cocoa powder and then cook stirring until 103°C. Remove from the heat and add the gelatin leaves previously soaked in cold water. Strain and use at 35°C on the frozen chocolate mousse.
Fill the chocolate shell with the whipped ganache. Let to set into the fridge for 30 minutes. Glaze the chocolate mousse with cocoa glazing. Place onto the whipped ganache and decorate with pieces of microwave sponge, crushed hazelnuts, and choco- late decorations.