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Citrus Amber

Citrus Amber

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Brownie

  • 150 g Tegral Satin Creme Cake Belgian Chocolate
  • 200 g Belcolade Selection Noir Cacao-Trace
  • 150 g Eggs
  • 150 ml Oil

Amber Ganache

Orange Jelly

  • 120 ml Orange juice
  • 25 g Deli Citron
  • 17 ml Water (1)
  • 7 g Gelatine powder
  • 35 ml Water (2)

Amber Mousse

Amber Glaze

  • 25 ml Milk
  • 41 g Glucose
  • 58 g Belcolade Selection Amber Cacao-Trace
  • 25 g Belcolade Selection Lait Cacao-Trace
  • 3 g Gelatine powder
  • 15 g Water
  • 83 g Miroir Glassage Neutre

Instructions

Brownie

  • Place Tegral Satin Creme Cake Belgian Chocolate, eggs and oil together in a mixing bowl on a low speed until just mixed well.
  • Melt Belcolade Selection Noir Cacao-Trace, pour into the cake batter, mix until homogeneous.
  • Pour into 2 cake pans and bake at 180�c for 10-15mins.

Amber Ganache

  • Heat up whipping cream in the microwave until it is 70�c.
  • Pour into Belcolade Selection Amber Cacao-Trace then mix well.

Orange Jelly

  • Pour water (2) into gelatine powder and mix well, then melt it.
  • Mix all ingredients together and pour in melted gelatine.

Amber Mousse

  • Heat up whipping cream (1) until 70�c.
  • Pour the hot cream into Belcolade Selection Amber Cacao-Trace and mix well.
  • Bloom gelatine by pouring water into gelatine powder and then later melt it.
  • Pour melted gelatine into Belcolade Selection Amber Cacao-Trace.
  • Whip up whipping cream until soft peaks then fold into the chocolate mixture bowl.
  • Separate it into 2 bowls.

Amber Glaze

  • Bloom gelatine by pouring water into gelatine powder. Mix it.
  • Put Belcolade Selection Lait Cacao-Trace and Miroir Glassage Neutre into Belcolade Selection Amber Cacao-Trace bowl.
  • In a pot, pour in milk, glucose and gelatine solution until it is slightly simmering.
  • Then pour into the Belcolade Selection Amber Cacao-Trace bowl.
  • Mix well until all is melted.

Assemble

  • Take 1 pc of brownie and pour in amber ganache and then topped with another layer of brownie.
  • Pour in 1 portion of amber mousse and let it set until it is firm.
  • Then pour in orange jelly and let it set again for another 30 mins.
  • Pour in remaining mousse and then let it set again for another 30 mins.
  • And lastly pour amber glaze over it.