CHOCOLATE
BLOOD
ORANGE

CHOCOLATE
BLOOD
ORANGE

CHOCOLATE<br />
BLOOD<br />
ORANGE - photo1 | Debic

Ingredients

For 3 servings

Crispy bottom

75 g ground almonds

75 g pistachio, coarsely chopped

75 g Debic Crème Butter

75 g muscuvado sugar

Chocolate genoise

75 g almond paste

35 g egg yolk

25 g whole egg

40 g egg white

13 g flour

9 g cocao powder

17 g cocao mass 100 %

17 g Debic Crème butter

40 g sugar

Chocolate orange mousse

300 g Debic Stand & Overrun

150 g dark chocolate 64%

100 g pâte à bombe

100 g milk

25 g gelatin mass

Blood orange marmalade

350 g orange segments

250 g blood orange puree

20 g gelatin mass (1:5)

40 g candied orange peels

5 g Cointreau 60% vol

30 g sugar

Orange ganache

200 g Debic Stand & Overrun

64 g orange chocolate

70 g Debic Cream Cheese

4 g gelatin mass

30 g palm sugar

Chocolate glazing

300 g Debic Stand & Overrun

360 g water

450 g sugar

150 g cocoa powder

20 g gelatin mass

Preparation

Crispy bottom

Mix the dry ingredients and combine with the melted Debic Crème butter. Fill in a 16 cm circle and bake at 160°C for 30 minutes.

Chocolate genoise

Mix almond paste, egg yolk and whole egg. Melt the cocao mass and butter and add to the above mixture. Fold in the sieved flour and cocoa powder. Whip three egg whites and the sugar and combine into the mixture. Fill 3 12-cm circles and 3 17-cm circles and bake for 20 minutes at 190°C.

Chocolate orange mousse

Heat the milk and add the gelatin mass. Pour over the dark chocolate. Mix. Add the pâte à bombe. Fold in the soft whipped cream.

Blood orange marmalade

Cut the oranges into segments, cut and drain. Boil and reduce the juice to 50 grams and bind it with gelatin mass and the sugar. Add the remaining ingredients and marinate for 30 minutes at about 80°C.

Orange ganache

Heat the Debic Stand & Overrun to 60°C. Add the gelatin mass and pour over the orange chocolate. Add the palm sugar and the Debic Cream Cheese. Mix with a hand blender and store in the refrigerator.

Chocolate glazing

Sieve the cocao powder and combine with the sugar and a little water. Add to the Debic Stand & Overrun and bring to boil. Add the gelatin mass. Mix well and store in a container to let cool down.

ASSEMBLY & FINISH

Divide the blood orange into donut-shaped molds and cover with the chocolate genoise, freeze. Fill a donut-shaped mold with the chocolate mousse, place the blood orange into the center, cover with the chocolate mousse, genoise and freeze. Unmold and cover with the dark glazing, used at 35°C. Whip the orange ganache, pipe with a St.-Honoré nozzle onto the crispy bottom and spray with orange chocolate. Place the cake in the center, decorate.