Ingredients

Gingerice cream

100g sugar

350g milk

225g cream

60g milk powder

125g atomizedglucose

10g stab

70g ginger juice

950g mascarpone

Hazelnut and Baileys sponge

80g hazelnut paste

80g sugar

25g flour

4 eggs

Salt

Meringue and cocoa nibs

100g glucose

50g egg white

20g cocoa nibs

Cacao sand

110g butter

1 orange zest

56g demerara sugar

8egg yolks

110g flour

6g corn starch

Light chocolatemousse

120g yolks

37g sugar

140g manjari chocolate

90g egg white

225g whipped cream

Hazelnut croquant

200g hazelnut powder

200g butter

200g demerara

10g fleurde sel

150g flour

Chocolate cremeux

400gwhipping cream

96gegg yolk

60gsugar

70gmanjari chocolate

10gcoeur de guanaja chocolate

Method

Gingerice cream

Heat the milk with the whipping cream until it reaches45°C, add all the dry ingredients and bring to boil. Cool down and add the mascarpone and then the ginger juice.

Hazelnut and Baileys sponge

Blendeverything in the thermomix and put in thesyphoncharged with 2 gas bottles, spread in a plastic cup and cook in themicrowave for 1 minute.

Meringue and cocoa nibs

Make a French meringuepipe in a tray with baking paper, sticksome cocoa nibs on top and cook at 80°C in the oven.

Cacao sand

Mix all the ingredients together until smooth. Roll up and bake in the oven at 150°C.

Light chocolatemousse

Whip the egg yolks with part of the sugar, in order to get a sabayon-likeresult.Usingthe rest of the sugar and the egg white make a meringue francaise.

Add the melted chocolate tothe sabayon and mix with the French meringue. Finish by adding the whipped cream slowly with the maryse.

Hazelnut croquant

Mix all ingredients together until smooth. Roll up, cut into squares and cook in the oven.

Chocolate cremeux

Cook all the ingredients together in a pan until they reach 83°C and mix with the chocolate. Cool down and keep in the fridge for 12hr before to use.

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