CHOCOLATE SUDACHI With hazelnut crumble, apple sudachi compote, chocolate mousse and yellow glazing




For 2 servings

Cacao dacquoise

240 g egg white

40 g sugar

60 g cassonade sugar

160 g almond powder

60 g flour

130 g icing sugar

25 g cacao powder

25 g dark chocolate, very finely chopped

Sudachi caramel

110 g sugar

40 g water

25 g glucose syrup

145 g sudashi juice

100 g Debic Stand & Overrun

55 g egg yolk

21 g gelatin mass (1:6)

140 g Debic Crème Butter Block

Hazelnut crumble

50 g Debic Crème Butter

50 g flour

50 g ground hazelnuts

50 g milk chocolate 38%

Apple sudachi compote

180 g fresh apple

45 g sugar

50 g sudachi juice

10 g potato starch

15 g gelatin mass (1:6)

Chocolate mousse

175 g milk

20 g glucose syrup

22 g gelatin mass (1:6)

270 g milk chocolate 40%

330 g Debic Stand & Overrun

Yellow glazing

100 g water

125 g sugar

70 g Isomalt®

200 g glucose syrup

200 g milk chocolate

30 g grape seed oil

95 g gelatin mass (1:6)

210 g neutral nappage


Cacao dacquoise

Whip the egg white with the sugar and cassonade sugar. Add a few drops of vinegar. Fold in the remaining dry ingredients. Pipe 4 circles on a baking sheet and bake at 180°C during 7 to 8 minutes.

Sudachi caramel

Heat the water and water, add the glucose. Cook to a caramel. Deglaze with the heated cream, add the sudachi juice. Pour over the egg yolk and bring to 85°C (anglaise). Add the gelatin mass and mix with a hand blender, add the butter and cool down.

Hazelnut crumble

Dry mix all ingredients. Bake the crumble at 160°C for 10 minutes, add the melted chocolate. Cool down.

Apple sudachi compote

Peel the apples, combine with the sugar and the sudachi juice. Cook until tender. Add the starch and remove from the heat. Add the gelatin mass and mix carefully. Cool and reserve.

Chocolate mousse

Bring the milk and the glucose to the boil. Add the gelatin mass and pour over the chocolate. Fold in the semi whipped cream at approximately 32°C.

Yellow glazing

Combine sugar, glucose syrup and water and cook to 103°C. Pour over the chocolate, add the gelatin mass and the oil. Mix with a hand blender. Use at 32°C.


Cook the sudachi caramel and pour over one disc of dacquoise; freeze. Realize the chocolate mousse, pour it into the mold and incorporate the frozen insert. Apply the crumble over the insert and follow with the apple compote. Finish the dessert with a second dacquoise layer and freeze. Unmold, and add the glazing at 27°C. Place on a shortbread base and decorate with a chocolate disc topped with crumble and chocolate mousse and yellow velvet. Decorate with milk chocolate petals.