These diamond shaped Amber chocolates are filled with the delicious flavours of coffee and hazelnut.
Moulding
Ingredients950g Belcolade Cacao Trace selection Amber chocolate 50g Belcolade premium prime pressed cocoa butter |
MethodMelt the Belcolade Cacao Trace selection Amber chocolate together with the Belcolade premium prime pressed cocoa butter to 45°C and temper it at 28°C. Mould individually the diamond moulds and leave to set. |
Hazelnut sponge
Ingredients250g egg white 160g sugar 200g almond powder 150g icing sugar 50g flour 80g roasted almonds, broken 200g sugar |
MethodWhip the egg white together with the sugar (160g). Sieve the almond powder together with the icing sugar and the flour. Mix this gently in the meringue with a spatula. Add the broken and roasted almonds. Spread out on a tray with a thickness of 1 cm. Bake the sponge at 190°C for 10 minutes depending on the oven. Caramelise sugar (200g) and leave to cool down on a silicon sheet. Mix into powder and sprinkle on top of the hazelnut sponge. Leave to further cool down the hazelnut sponge and cut circles at the right diameter with a dough cutter. Tip: For a full tray of 40x60 cm, make a double recipe for the right amount to fill a full tray. |
Coffee cream
Ingredients24g coffee beans 150g milk 150g fresh cream 35% 30g sugar 65g egg yolk 4g gelatin |
MethodCrush the coffee beans and infuse them in the milk and fresh cream for 2 hours and add the vanilla stick. Add the sugar and egg yolks and heat up all ingredients together to 85°C. Sieve out the coffee beans and vanilla stick. Add the soaked gelatin. Pour 20g in half ball-shaped silicone moulds and freeze them. Demould. |
Amber chocolate mousse
Ingredients280g fresh cream 35% 450g Belcolade Cacao Trace selection Amber chocolate 40g Belcolade premium prime pressed cocoa butter 8g gelatin 440g fresh cream 35% |
MethodBring the fresh cream to a boil and pour over the Belcolade Cacao Trace selection Amber chocolate drops and the Belcolade premium prime pressed cocoa butter. Make a ganache out of it. Add the soaked gelatin and when this composition reaches 32°C add the semi-whipped fresh cream (220g). Fill the Amber chocolate diamond shaped moulds with the chocolate mousse and put a coffee cream and hazelnut sponge in the centre. Close the mould with some extra mousse and freeze. |
Amber velvet spray
Ingredients100g Belcolade Cacao Trace selection Amber chocolate 120g Belcolade premium prime pressed cocoa butter |
MethodHeat up both ingredients together to 40°C. Demould the frozen Amber diamonds and spray them with the Amber velvet spray. |
Recipe courtesy of Belcolade
