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Chocolate dessert

A dessert featuring airy orange chocolate espuma, smooth chocolate crémeux with Debic Végétop, and an almond base.

Chocolate Eggs Fruit Nuts Sugar

Chocolate dessert

Debic Professionals

Debic

Ingredients

Chocolate crémeux

250 ml milk

380 ml Debic Végétop

10 g agar agar

40 g egg yolk

100 g sugar

240 g dark chocolate (70%)

Salt

Orange chocolate espuma

500 ml Debic Végétop

30 g sugar

180 g dark chocolade (70%)

20 ml orange liqueur

Almond feuilletine base

100 g feuilletine flakes

15 g honey

150 g almond praline paste

2 g salt

Decoration

Slightly roasted chia seeds

Cornflower petals

Orange segments

Debic products used

Culinaire Végétop 1L

Preparation

Chocolate crémeux

Bring the milk, the salt and Végétop to a gentle simmer and add the agar agar.

Whisk the egg yolks with sugar then temper with the warm cream mixture.

Return to the heat and cook to 82°C.

Pour over the dark chocolate and blend until smooth.

Pour in a container and let cool overnight.

Next day, blend until smooth.

Transfer to a piping bag with a smooth nozzle.

Orange chocolate espuma

Heat the Végétop with the sugar and pour over the chocolate.

Allow to melt and add the orange liqueur.

Blend with a hand mixer until smooth.

Pour into a 1 l sifon bottle, add 2 gas cartridges and place in a bain-marie.

Almond feuilletine base

Mix all the ingredients and store at room temperature.

Assembly

Place a ring in the middle of the plate.

Spread the almond feuilletine and remove the ring.

Pipe several small dots of chocolate crémeux evenly around the top.

Arrange a few orange segments in the center.

Just before serving, add a generous swirl of orange chocolate espuma.

Decorate with roasted chia seeds and cornflower petals for color and texture.

Chocolate Eggs Fruit Nuts Sugar

Debic for chefs

Debic for chefs