Method

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.

Crumble

• Mix all ingredients together and pass through a sifting screen.
• Freeze and bake 15 minutes at 160°C.
• Chocolate croustillant
• Mix the crumble with the melted couverture and the grapeseed oil.
• Incorporate the fleur de sel and unrefined cane sugar.
• Spread to 5 mm thick.
• Bake a further 15 min at 150°C in a ventilated oven (to obtain a solidified croustillant)

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