Warm orange and lemon juice to 40°C. Mix well with NH pectin and dextrose. Keep stirring while pouring. Lastly, add in gelatine mass.
Chocolate Almond Sponge
Warm marzipan to 50°C. Bain marie sugar & egg to 30°C. Whisk egg & marzipan till fluffy. Add sifted dry ingredients and fold gently. Add warm butter + cocoa mass. Bake at 180°C for 8 minutes.
New Group
Chocolate Streussel
Mix all the ingredients and proceed to crumble texture. Bake at 170°C for 15-20 minutes.
Chocolate Streussel Base
Melted chocolate, mix with pure hazelnut paste. Mix with streussel base at room temperature. Mix and soften butter till combined. Lastly, fold in feulletine and fleur desel.
Orange Chocolate Ganache
Melt 2 chocolates. Add warm Debic Whipping Cream 35%, then emulsify. Mix with orange and zest.
Dark Chocolate Mousse
Mix sugar and egg yolk, heat up milk and vanilla stick and pour over egg yolk and make an anglaise 83°C. Add in dissolved gelatine. Strain the hot mixture over chocolate and cool down slightly until 32°C. Fold in soft whipped Debic Whipping Cream 35% till well combined.
