By Chef Johan Martin （At KICA）
chocolate biscuit
100g egg yolks
50g eggs
25g inverted sugar
40g sugar
50g flour
25g cocoa powder
25g cocoa paste
25g butter
125g egg whites
50g sugar
procedure
Whisk in a mixer the egg yolks , eggs , inverted sugar and sugar then add the sifted flour , cocoa powder and the melted cocoa paste and the butter .
Finally fold through the egg whites whisked together with the sugar .
Spread onto a "flexipat" 33cm X 33cm and 2cm high and bake in a fan forced oven at 175℃ for 15 minutes .
Allow the biscuit to cool after the baking .
Cut out discs of 6cm in diameter and stock for the assembly.
dark chocolate raspberry ad blackcurrant ganache
180g blackcurrant puree
180g raspberry puree
210g glucose
380g dark couverture chocolate "Origin Mexico 66%」
70g butter
84g gelatine mass ( 12g 200 bloom gelatine powder and 72g water )
procedure
In a saucepan warm the blackcurrant puree with the raspberry puree and the glucose.
Pure over the dark couverture chocolate ,butter and melted gelatine mass .
Reserve 450g of the ganache of the chocolate mousse and the remaining amount of ganache poured into "flexipan " palets of 6cm in diameter and 0.5cm high (ref 1621) .
Stock in the freezer.
bitter sweet dark chocolate mousse
450g dark chocolate , raspberry and blackcurrant ganache （40℃）
35g gelatine mass (5g 200 bloom gelatine powder and 30g water )
75g cold meringue
210g whipped cream
procedure
Combine carefully the ganache at 40℃with the melted gelatine , the cold meringue and the whipped cream .
Stock for the assembly.
cold meringue
50g egg whites
65g glucose
30g inverted sugar
procedure
Make a meringue with the egg whites , glucose and inverted sugar whisked together in the mixer.
fruit punch
100g raspberry puree
100g blackcurrant puree
50g water
procedure
combine all ingredients together and mix cold .
dark red chocolate mirror glaze
150g water
300g sugar
300g glucose
200g sweetened condensed milk
150 g gelatine mass (21g 200 bloom gelatine powder and 129g water )
250g dark couverture chocolate 64%
5g red food colouring
procedure
In a saucepan , cook together the water ,sugar and glucose to 103℃then pour over the condedsed milk , gelatine and then the dark couverture and food colouring.
Mix and stock in the refrigerator overnight .
The following day heat the glaze to 40℃ and use at 30/35℃。
Assembly and finishing
In rings of 7.5cm in diameter and 2cm high ,pipe the bitter sweet chocolate mousse to halfway .Cover with a fruit punch soaked chocolate biscuit , then cover to the top with the remaining mousse.Place in the freezer the prepared rings .Unmould the rings then place the insert of 6cm diameter onto top .Glaze with the dark red chocolate glaze.
Decorate with a PCB velour cushion ( sprayed with red chocolate ) and a few points of gold leaf.