CHOCOLATE
BLOOD
ORANGE

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.

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.

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.

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.

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.

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.

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.