Ingredients

Cacao bean shell

Mannitol

Brown food coloring

Red food coloring

Cacao bean silicone mold

Gold leaf powder

Spiced bread

700g honey

240g Brown sugar

360g milk

360g eggs

450g flour

36g baking powder

6g orange zest

16g spices mix

40g rum

4g salt

Tonka bean foam

375gheavy cream

375gmilk

75grice

1tonka bean

80gbrown sugar

Coffee jelly

200gespresso

1gagar agar

Cacao streussel

150galmond flour

150gbutter

150gflour

150gcaster sugar

20gcocoa powder

100gcacao bean

Cacao sorbet

1Lwater

200 brown sugar

100ginvert sugar

60gcacao powder

250g99% chocolate

7gice cream stabilizer

Orange skin puree

120gorange skin

120gcaster sugar

140gorange juice

30gbutter

Orange skins

3 oranges

Syrup

Chocolate mousse

180gegg whites

50gcaster sugar

80gbutter

180g64% chocolate, melted

100gegg yolks

100g70% chocolate chopped

15g cacao beans, chopped

Cacao skin tea

500gwater

25gcacao bean skin

50gmolasses

Method

Cacao bean shell

Heat manitol to 200ºC. Add a few drops of both colorings to obtain a cacao bean colour.Remove from heat and cool to180º C. Pour mixture into silicone mold until a1/3 of the mold is covered. Move the mold so that the mixure covers and forms a thin film over the surface of the mold.Let it cool. Remove from mould. Sprinkle with gold leaf powder.Store in a cool dry place.

Spiced bread

Boil milk, brown sugar, honey, spice mix and orange zest. Place in a bowl over ice. Cool to 36ºC.Add eggs, flour and rum.Refrigerate over night.Remove from the fridge. Add baking powder.Preheat oven to 180ºC. Line a sheet pan with silpat. Spread mixture.Bake for 25min.Set aside and cool.

Tonka bean foam

Mix cream, milk, brown sugar and tonka bean. Bring to a boil. Cover and infuse for 3 hours.Then strain mixture. Add rice. Simmer until al dente.Strain mixture into a bowl. Cool and pour into siphon. Charge with 2 N2O chargers.

Coffee jelly

Bring coffee and agar agar to a boil. Boil for 2 min.Pour onto a tray. Let cool. Cut into1.5cm x1.5cm squares.

Cacao streussel

Mix all the ingredients in a large bowl. Using your fingers tips work in butter. Roll pastry to 2cm thick. Line a sheet pan with pastry.Rest pastry in the fridge overnight.Place into a preheated over of 160c. Bake for 45min.Store in a cool dry place.

Cacao sorbet

Heat water, brown sugar and invert sugar to 40ºC.Add ice cream stabilizer and heat to 85ºC.Melt the chocolate. Add cacao powder, water and sugar mixture.Let rest in the fridge overnight.Churn in ice cream machine.

Orange skin puree

Place orange skins in cold water. Bring to a boil, refresh with cold water. Repeat this two times.Place boiled orange skins in cold water. Bring to boil and simmer for 25 minutes until soft.Place the orange skins and the rest of ingredients in the Thermomix at 60ºC for 10min at medium speed.

Orange skins

Peel orange. Cut orange skin into 5mm x 7cm strips.Place orange skins in cold water. Bring to boil, refresh with cold water.Place orange skins again in cold water. Bring to boil and simmer for 15 minutes.Place orange skins in a 80% syrup. Bring to boil and simmer for 25 minutes. Place the skins onto a sheet pan. Place in a dehydrater oven overnight.Store in a cool dry place.

Chocolate mousse

For meringue. Place egg whites and caster sugar into a bowl. Whisk until a soft peak. Set aside.Bring butter to temperature butter. Mellt chocolate. Place into a mixer. Whisk at medium speed.Add egg yolks slowly to mixture.Preheat oven to 180ºC.Fold in meringue to chocolate mixture. Fold in chopped chocolate and cacao beans.Line a sheet pan with silpat. Spread mixture. Bake for 35 minutes.Cool and freeze.

Cacao skin tea

Bring all ingredients to boil.Infuse 30min and pass.Cool and store in the fridge.

To serve

Spread two spoons of cacao bean streussel in the center of a plate or deep bowl. Place 1 mannitol cacao bean shell over streussel.Place 25g of chocolate mousse, 25g of spice bread inside cacao shell. Pipe three dots of orange skin puree over mousse and the bread.Cover with the tonka bean foam and place a quenelle of cacao sorbet in the center.Spread coffee jelly squares and orange skins on top.Cover with second manitol cacao bean shell on top.Serve with cacao skin tea.

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