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| For the Passion Fruit Gelée: |
| • | 250 g. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 50 g. sugar |
| • | 1 1/2 leaves gelatin, bloomed |
| |
| Method for the Passion Fruit Gelée: |
| 1. | Heat the Passion Fruit Concentrate with the sugar. |
| 2. | Add the bloomed gelatin to the Passion Fruit Concentrate and keep cool until ready to use. |
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| |
| For the Salted Chocolate Cream: |
| • | 200 g. heavy cream |
| • | 20 g. trimoline (inverted sugar) |
| • | 170 g. Belcolade Ecuador 71% chocolate |
| • | 40 g. butter |
| • | 5 g. fleur de sel |
| |
| Method for the Salted Chocolate Cream: |
| 1. | Bring the heavy cream and trimoline to a boil. |
| 2. | Pour over the chocolate and emulsify. |
| 3. | Add the butter at 40°C and season with fleur de sel. |
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| |
| For the Chocolate Mousse: |
| • | 180 g. milk |
| • | 70 g. heavy cream |
| • | 25 g. trimoline |
| • | 60 g. egg yolks |
| • | 285 g. chocolate |
| • | 500 g. heavy cream, semi-whipped |
| |
| Method for the Chocolate Mousse: |
| 1. | Make a crème anglaise with the first four ingredients. |
| 2. | Heat 300 grams of the crème anglaise and pour over the chocolate. |
| 3. | Emulsify and add the semi-whipped cream once the mixture is between 40°C and 45°C. |
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| |
| For the Moist Macarons: |
| • | 150 g. egg whites |
| • | 110 g. sugar |
| • | 125 g. 10x flour |
| • | 100 g. almond flour |
| • | 45 g. T55 flour |
| • | 5 g. cocoa powder |
| |
| Method for the Moist Macarons: |
| 1. | Preheat the oven to 180°C. |
| 2. | Whisk the egg whites and sugar to soft peaks. |
| 3. | Combine the dried ingredients and fold into the meringue. |
| 4. | Pipe a 6-inch circle disc of meringue on parchment paper. |
| 5. | Bake for 8 to 12 minutes. |
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| |
| For the Cocoa Nib Tuile: |
| • | 200 g. magic sugar |
| • | 40 g. cocoa nibs |
| |
| Method for the Cocoa Nib Tuile: |
| 1. | Cook the magic sugar to 160°C. |
| 2. | Remove from heat and add the cocoa nibs. |
| 3. | Pour onto a silpat and roll flat. |
| 4. | Pull to cut as needed. |
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| |
| To assemble and serve: |
| • | Belcolade Ecuador 71% chocolate |
| • | Cocoa butter |
| |
| Assembly: |
| 1. | Coat the bottom of meringue with a thin layer of chocolate and place in an 8-inch ring. |
| 2. | Set the salted chocolate cream in a 5-inch pasty ring and allow to set; then pour the passion fruit gelée over the cream and allow to set. |
| 3. | Place a thin layer of the chocolate mousse over the meringue. |
| 4. | Add the salted cream-passion fruit “disc” over the mousse layer. |
| 5. | Fill the remainder of the ring with the chocolate mousse. |
| 6. | Freeze until set. With a spray gun, coat the cake with spray chocolate, a 2 to 1 ratio of Belcolade Ecuador 71% and cocoa butter. |
| 7. | Garnish with the glass nib tuile. |
