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| For the Passion Fruit Gelée: |
| • |
250 g. The Perfect Purée Passion Fruit Concentrate, thawed |
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50 g. sugar |
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1 1/2 leaves gelatin, bloomed |
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| 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 |
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20 g. trimoline (inverted sugar) |
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170 g. Belcolade Ecuador 71% chocolate |
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40 g. butter |
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5 g. fleur de sel |
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| 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: |
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180 g. milk |
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70 g. heavy cream |
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25 g. trimoline |
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60 g. egg yolks |
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285 g. chocolate |
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500 g. heavy cream, semi-whipped |
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| 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 |
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110 g. sugar |
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125 g. 10x flour |
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100 g. almond flour |
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45 g. T55 flour |
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5 g. cocoa powder |
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| 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: |
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200 g. magic sugar |
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40 g. cocoa nibs |
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| 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: |
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Belcolade Ecuador 71% chocolate |
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Cocoa butter |
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| 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. |
