Recipes 2006 - 07

Chocolate Chip Biscuit

Butter	225g
Sugar	200g
Egg Yolks	90g
Flour	300g
Sea Salt	2,5g
Baking Powder	15g
Chocolate Chips	60g

Cream the butter and sugar together.
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.

Nougatine of Cocoa Nib and Almond

Butter	85g
Sugar	60g
Glucose	60g
Pectin	7g
Almonds	70g
Cocoa Nibs Callebaut Nibs-s	40g

In a pan cook the butter, sugar, glucose and pectin to 110 degrees.
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.

Mango Jelly

Mango Puree	310g
Sugar	20g
Hydrated gelatine	31g

Heat the puree with the sugar.
Add the gelatine and mix until melted.
Pour 75g into dice flexipan and freeze.

Duo of Chocolate Ganache

Double Cream	560g
Sugar	45g
Egg Yolks	135g
Callebaut Origine  "Java" milk chocolate	200g
Cacao Barry Origine "Cuba" dark chocolate	300g

Mix the yolks and sugar together and add tot the headed cream.
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.

Coconut Dacquoise

Icing Sugar	330g
Ground Almonds	110g
Ground Coconut	220g
Egg Whites	415g
Sugar	130g
Cream of Tartar	2g

Mix together the icing sugar, almonds and coconut.
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.

Chocolate and Caramel Mousse

Sugar	200g
Double Cream	400g
Invert Sugar	32g
Cacao Barry Origine "Cuba" dark chocolate	400g
Callebaut Origine "Java" milk chocolate	130g
Whipped double cream	680g

Cook dry the sugar to caramel.
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.

Dark Chocolate Glaze

Double Cream	240g
Water	290g
Granulated sugar	360g
Callebaut Cocoa powder CP	120g
Gelatine leaves	12g

Bring the cream, water and sugar to the boil.
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.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.