Ingredients
Mandarin marmelade
400 g Corsican mandarin juice
2 finely grated zests of Corsican mandarin
80 g sugar
4.8 g pectin NH
Mousse chocolat intense
92.5 g whole milk
92.5 g cream Debic Stand & Overrun (liquid)
17.5 g sugar
37.5 g egg yolks
260 g dark chocolate 64%
333 g cream Debic Stand & Overrun (whipped)
Moelleux araguani 70%
200 g Debic Stand & Overrun
100 g milk
50 g egg yolks
5 g glucose cristal
125 g dark chocolate 70%
11 g gelatin preparation
Ganache chocolat intense
57 g milk
134 g Debic Stand & Overrun
110 g dark chocolate 70%
30 g dark chocolate 81%
Glaçage chocolat
150 g water
300 g glucose
100 g sugar
80 g isomalt
300 g condensed milk
140 g gelatin preparation
250 g dark chocolate 66%
49 g pure pate cacao 100%
Chocolate biscuit
245 g sugar
281.25 g egg yolks
141 g flour T55
37.5 g cocoa powder
85 g clarified butter
12.5 g dark chocolate 80%
85 g sugar
281.25 g egg whites
Crumble
125 g Debic Traditional butter
60 g unrefined cane sugar
60 g icing sugar
60 g ground almonds
15 g toasted coconut
150 g flour T55
Chocolate croustillant
300 g baked crumble
37.5 g dark chocolate 64%
11.25 g grapeseed oil
1.12 g sifted fleur de sel
11.25 g unrefined cane sugar
Debic products used
Preparation
Mandarin marmelade
Heat the Corsican mandarin juice with the finely grated zests.
Mix the sugar with the pectin.
Add to the juice at 40°C.
Boil for 1 minute.
Leave to cool before using.
Mousse chocolat intense
Make a creme anglaise with the milk, cream, sugar and egg yolks.
Heat the mixture to 85°C.
Pour over the chopped couverture.
Mix and cool the mixture to 40°C.
Incorporate the whipped cream.
Moelleux araguani 70%
Make a creme anglaise with the cream, egg yolks, milk and glucose.
Heat the mixture to 85°C.
Pour over the chopped dark chocolate couverture and the gelatine preparation.
Mix and cool the mixture to 30°C.
Ganache chocolat intense
Heat the milk and cream. Pour over the chopped couvertures.
Mix.
Glaçage chocolat
Cook a sugar syrup to 103°C with the water, glucose, sugar and isomalt.
Pour over the condensed milk.
Incorporate the gelatine preparation and mix.
Pour all this over the melted couverture and pure cacao pate.
Remix and use at 30°C.
Chocolate biscuit
Beat the sugar and egg yolks for 15 minutes.
Sift the cocoa powder with the flour. Melt the clarified butter with the dark chocolate.
Beat the second part of the sugar with the egg whites.
Incorporate the melted butter and dark chocolate into the egg yolk and sugar mass.
Incorporate the sifted flour and cocoa.
Fold into the beaten egg whites.
Bake 1 hour at 160°C in the oven.
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