Ingredients
200 g Milk Chocolate Mousse
200 g Mandarin Marmalade
100 g Hazelnut Mousseline
150 g Biscuit Joconde
50 g Vanilla Marshmallow
150 g Dark Chocolate Sponge
40 g Guayaquil Extra Bitter 64%
20 g Green Cacao Butter Spray Pavoni
17 g Water
67 g Sugar
45 g Egg White
89 g Butter
80 g Pure Paste Hazelnut 100%
3 g Coffee Extract
311 g Mandarin Fruit (Whole)
102 g Sugar
45 g Fresh Mandarin Juice
38 g Fresh Lime Juice
4 g Pectin NH
130 g Marzipan 50%
39 g Unrefined Brown Cane Sugar (A)
64 g Egg Yolk
45 g Eggs
76 g Egg White
39 g Unrefined Brown Cane Sugar
30 g Flour
15 g Extra Brute (Cocoa Powder)
30 g Grand Caraque (Cocoa Mass)
30 g Butter
189 g Trimoline A
4 g Vanilla
426 g Sugar
132 g Trimoline B
41 g Water
208 g Gelatine Mass
126 g Egg White
150 g Sugar (A)
150 g Almond Powder
48 g Flour
2 g Starch
2 g Salt
216 g Eggs
30 g Sugar (B)
27 g Butter
Preparation
Bring the cream and milk to the boil in a saucepan.
Combine the egg yolk and sugar.
Cook as creme anglaise and strain directly the mix on the melted milk chocolate.
Use the hand blender to mix well until it's smooth.
Leave to cool down until 25°C and add the whipped cream.
Cook the mandarins for around 30 minutes in boiling water.
Cut half of them in brunoise and the other half you make into a puree with a hand blender.
Mix the sugar with the pectin and mix it with the lime juice and mandarin juice.
Mix all ingredients into a pan and bring to a boil.
Cook sugar and water to 120°C and make Italian meringue with egg whites.
Whip it till it is cold. Whip the butter, coffee extract and hazelnut paste until airy.
Add the butter in three parts to the egg white, mixing it by hand.
Melt butter and cocoa mass.
Mix marzipan with sugar (A) with a paddle.
Slowly add the eggs and egg yolks, scrape, and ensure no lumps.
Then, change it to a whip and whip it to light. Whip the egg whites and sugar (B) until stiff peaks and gently fold into the yolks.
Fold in the sifted flour and cocoa powder in three additions.
Drizzle and fold in the melted butter and cocoa mass mixture.
Whisk egg whites with sugar (A) till stiff peak.
Whisk eggs with the sugar (B) in a separate bowl.
Mix the two gently and add the sifted flour and starch.
Add the melted butter (70°C).
Bake at 190°C.
Mix trimoline A, sugar and water and boil till 110°C.
Place the trimoline B and the gelatin mass into the mixing boil.
Mix both together and whip till airy.
Assembly
Fill up the silicone mould with Guayaquil extra bitter 64% and pour it empty again to make it as thin as possible.
Pour the milk chocolate mousse inside and place the triangle interior with Mandarin marmalade and biscuit joconde.
Pipe some Hazelnut mousseline on top and cover it with the Milk chocolate mousse.
Close the mould with the Dark chocolate sponge and place it into the freezer.
Finishing touch
Spray the cake with the green cacao butter from Pavoni, and pipe the soft Marshmellow sprinkled with some snow sugar.
