Serves 4


São thomé mousse

100g sugar

400g cream

80g egg yolks

380g callebaut são thomé chocolate

130g callebaut milk chocolate

20g callebaut cocoa powder

650g cream, partly whipped

Dulce de leche

1 tin condensed milk

100g purée of ripe mangoes

1 tbsp mango vinegar

Bronze chocolate rocks

200g são thomé chocolate

3g earl grey tea

60g callebaut chocolate pearls

150g tapioca starch

Bronze powder

Beetroot and cherry tuile

300g morello cherry purée

100g juice of centrifuged beetroot

White bread

Beetroot and cherry gel

300g morello cherry purée

100ml juice of centrifuged beetroot

40g agar agar

Verjus, to taste


São thomé mousse

Use the sugar to make a golden caramel and deglaze with the cream, bring to the boil and mix in the beaten egg yolks. Stir with a wooden spoon until temperature reaches 85c and pour, through a sieve, over the pieces of chocolate. Leave to cool to around 35c and fold in the partly-whipped cream. Mix 1/3 of the mousse with some feuilletines and divide between hemispherical moulds, leave to cool and stick the two halves together. Freeze. Divide the rest of the mousse between slightly smaller moulds and press into a small pastille. Leave to cool briefly, smooth into a pebble shape and roll in the cocoa powder.

Dulce de leche

Boil a tin of condensed milk in water for 3 hours, cool briefly and mix with a purée of ripe mangoes. Finish with the mango vinegar. Place in a piping bag.

Bronze chocolate rocks

Infuse the são thomé chocolate with the earl grey tea, in a vacuum bag, at 70c in a bain-marie for 5 minutes. Pass the chocolate through a sieve and mix with callebaut chocolate pearls. Now slowly mix in some tapioca starch and roll until the desired shape is achieved, add tapioca until dry granules are formed. Colour with bronze powder.

Beetroot and cherry tuile

Mix ¾ morello cherry purée (from boiron) with ¼ juice of centrifuged beetroot and sweeten slightly. Soak in a few slices of white bread (without crust) and place in a dryer at 60c overnight. Break off small pieces.

Beetroot and cherry gel

Mix ¾ morello cherry purée with ¼ juice of centrifuged beetroot and sweeten slightly. Bring to the boil with the agar agar. Remove from pan, blend, sieve and add a few drops of verjus to taste. (verjus made from ice wine)


Place 3 são thomé mousses on a cold, dark plate. Finish off with dollops of dulce de leche, bronze pearls, crumble and the blood sorrel leaves.

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