Recipes 2006 - 07

Chocolate parfait

Cream	350g
Callebaut cocoa liquor CM	250g
Cream cocoa 24%	200g
Egg yolks	300g
Sugar	450g
Whipped cream	900g

Prepare a ganache with the small quantity of cream, cocoa mass and the cocoa cream. 
Make a pâte à bombe of the sugar and the egg yolks. 
Mill all ingredients into a parfait. 

Mango compote

Mango puree	180g
Mango	100g
Sugar	20g
Lemon juice	30g
Orange juice	60g

Cut the mango in small cubes. Add the sugar and the lemon juice to the mango puree and mix everything well together. 

Chocolate crisp

Sugar	500g
Butter	400g
Almond powder	250g
Callebaut cocoa nibs Nibs-S	250g
Almond bits	500g
Salt	10g

Melt the butter with the rest of the ingredients and bake this 20 minutes at 180°C. 

Tonka bean cream

Tonka beans	5pcs
Milk	300g
Cream	450g
Egg yolks	120g
Honey	100g
Dessert jelly	25g
Callebaut white chocolate W2NV	300g

Cut the tonka beans thinly and infuse them in milk and cream. 
Boil and add the honey and the egg yolks and boil at 85°C. 
Add the dessert jelly and the chocolate. 

Almond chocolate mousse

Whipped cream	270g
Callebaut Origine Grenade dark chocolate	130g
Sugar	50g
Water	20g
Egg yolks	50g
Milk	100g
Dessert jelly	25g
Cream cocoa 24%	30g
Callebaut almond paste Prama 666	50g

Make a ganache of milk, almond paté, chocolate dessert jelly and cocoa cream. Boil the sugar and water to a pâte à bombe with egg yolks. 
Whip the cream and mix all ingredients together. 

Tuille

Sugar	520g
Butter	300g
Egg white	375g
Patent flour	450g
Salt	3g

Mix all dry ingredients together. Add to the egg whites and melted butter. 
Bake at 160°C. 

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