Vibration

Heat the Corsican mandarin juice with the finely grated zests.

Mix the sugar with the pectin.

Add to the juice at 40°C.

Boil for 1 minute.

Leave to cool before using.

Make a creme anglaise with the milk, cream, sugar and egg yolks.

Heat the mixture to 85°C.

Pour over the chopped couverture.

Mix and cool the mixture to 40°C.

Incorporate the whipped cream.

Make a creme anglaise with the cream, egg yolks, milk and glucose.

Heat the mixture to 85°C.

Pour over the chopped dark chocolate couverture and the gelatine preparation.

Mix and cool the mixture to 30°C.

Heat the milk and cream. Pour over the chopped couvertures.

Mix.

Glaçage chocolat

Cook a sugar syrup to 103°C with the water, glucose, sugar and isomalt.

Pour over the condensed milk.

Incorporate the gelatine preparation and mix.

Pour all this over the melted couverture and pure cacao pate.

Remix and use at 30°C.

Beat the sugar and egg yolks for 15 minutes.

Sift the cocoa powder with the flour. Melt the clarified butter with the dark chocolate.

Beat the second part of the sugar with the egg whites.

Incorporate the melted butter and dark chocolate into the egg yolk and sugar mass.

Incorporate the sifted flour and cocoa.

Fold into the beaten egg whites.

Bake 1 hour at 160°C in the oven.