Inspiring Recipes > Recipes 2006 - 07 > Chocolate Pastry > 2007 finals - 'Kaleidoscope' - Germany

Recipes 2006 - 07

Chocolate Pastry

2007 finals - 'Kaleidoscope' - Germany

Kaleidoscope equals variety, in flavour, in texture. Every image you see is unique and although the recipe is written on paper, the cake will never turn out the same again. A Papouasie milk chocolate mousse embraces a light lemon mousse and a Madagascar dark chocolate jelly. Completed by a dark chocolate sponge and a base which provides the crispy finish.

**Chocolate sponge**
Unsalted butter	125g
Caster sugar	40g
Callebaut Kumabo dark chocolate 80%	125g
Egg yolks	80g
Ground almonds	50g
Flour	12g
Egg whites	100g
Caster sugar	80g
Zest of 1/2 lemon

Cream the butter and sugar and add the yolks one by one.
Stir in the melted couverture rapidly and set aside.
Sieve the dry ingredients.
Make a meringue from whites and sugar.
Fold ther meringue into butter and mix first, then add the dry ingredients.
180°C for 12-15 minutes when spread onto a tray.

**Chocolate and ginger jelly**
Whole milk	250g
Grated fresh ginger	15g
Zest of 1/2 lemon
Caster sugar	30g
Agar	2g
Callebaut Origin Madagascar dark chocolate 66%	85g

Boil up milk and infuse with ginger and lemon zest.
Mix sugar and agar.
Stir in sugar-agar mix and boil up again.
Strain off the ginger and lemon zest and mix well with the chocolate.
Pour into rings and leave to set in fridge.

**Lemon mousse**
Lemon juice	50ml
Sugar	25g
Egg yolks	60g
Sugar	25g
Egg whites	100g
Sugar	60g
Gelatine	2 sheets
Whipped cream	150g

Cream the yolks and sugar.
Boil the lemon juice and sugar and add the yolk mix, making a sabayon.
Add soaked gelatine.
Make a meringue from whites and sugar and gently fold into the sabayon.
Fold in the whipped cream at last, fill into rings and freeze.

**Milk chocolate mousse**
Egg yolk	85g
Egg whites	65g
Cointreau	45g
Cacao Barry Concorde 66% dark chocolate	75g
Cacao Barry Papouasie 35,7% milk chocolate	210g
Gelatine	4,5g
Whipped cream	600g

Whisk eggs whilst warming up to make a sabayon.
Dissolve soaked gelatine in warm Cointreau and stir into sabayon.
Mix with the melted chocolate, followed by whipped cream.
Assemble the cake by layering chocolate mousse with the chocolate jelly, the lemon mousse and the chocolate sponge.

**Crispy base**
Callebaut Pailleté Feuilletine	50g
Callebaut Origin Madagascar 66% dark chocolate	120g
Demerara sugar	10g
Hazelnut oil	5g

Melt chocolate and mix with Pailleté Feuilletine.
Add demerara sugar and hazelnut oil.
Roll between two transfer sheets to the desired thickness and leave to set in the fridge.

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