Melt the butter together with the Belcolade Selection Amber Cacao-Trace chocolate.
Whisk together the eggs, egg yolks, and sugar. Add the flour and mix until combined.
Incorporate the melted butter and chocolate mixture.
Pour into a 25 x 25 cm frame.
Refrigerate for at least 4 hours.
Bake at 165°C (329°F) for 14 to 16 minutes.
Blast chill and freeze.
Cut into 5 cm rounds using a pastry cutter and reserve in the freezer.
Crunchy almond couverture
Melt the Belcolade Selection Amber Cacao-Trace and Belcolade Pure Cocoa Butter Cacao-Trace separately.
Combine with the remaining ingredients and mix until homogeneous.
Use a toothpick to dip the biscuit moelleux into the coating.
Allow to crystallize and reserve in the freezer until needed.
Praliné emulsion
Mix all ingredients with a spatula until smooth.
Pipe 7 g into a Silikomart lollipop mold.
Freeze until needed.
Amber & Coffee Crémeux
Bloom the gelatin in cold water.
Heat the espresso coffee and dissolve the bloomed gelatin in it.
Pour over the chocolate and blend until smooth.
Add the cream and emulsify.
Deposit 8 g over the praline emulsion.
Amber chocolate & vanilla mousse
Bloom the gelatin in the water.
Bring the cream and vanilla to a boil.
Add the gelatin and pour over the chocolate.
Blend until smooth and homogeneous.
Allow the mixture to cool to 32°C (90°F).
Fold in the lightly whipped cream.
Thin Amber Chocolate Disc
Melt the chocolate to 45°C (113°F).
Temper and spread between two plastic sheets.
Allow it to partially crystallize.
Cut into 5 cm diameter discs.
Allow to fully crystallize before use.
Assembly
Pipe 30 g of Amber chocolate and vanilla mousse into a Silikomart Goutte 55 mold.
Insert the prepared center and freeze until completely set.
Dip the biscuit moelleux into the crunchy almond coating and allow it to crystallize.
Prepare 5 cm discs of tempered Belcolade Selection Amber Cacao-Trace between two guitar sheets.
Attach one chocolate disc to the base of each biscuit using a small amount of glucose syrup.
Unmold the frozen mousse and spray with a milk chocolate velvet mixture (50% cocoa butter and 50% Belcolade Lait Selection) using a low-pressure spray gun.
Return to the freezer to set.
Spray with PatisFrance MiroirPlus Neutral Glaze, heated to 60°C (140°F) and diluted with 10% water.
Place the mousse on top of the biscuit moelleux.
Finish with a shortcrust pastry flower.
Created by Alessandro Nirchio and Marco Antoniazzi
Complexity level:
Discover this recipe and explore how Belcolade Selection Amber Cacao-Trace can transform any pastry into a distinctive signature creation through its unique caramel profile and exceptional versatility.
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