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Amber diamond

Amber diamond


These diamond shaped Amber chocolates are filled with the delicious flavours of coffee and hazelnut.

Moulding

Ingredients

950g Belcolade Cacao Trace selection Amber chocolate

50g Belcolade premium prime pressed cocoa butter

Method

Melt 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

Ingredients

250g egg white

160g sugar

200g almond powder

150g icing sugar

50g flour

80g roasted almonds, broken

200g sugar

Method

Whip 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

Ingredients

24g coffee beans

150g milk

150g fresh cream 35%

½ Norohy vanilla stick

30g sugar

65g egg yolk

4g gelatin

Method

Crush 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

Ingredients

280g fresh cream 35%  

450g Belcolade Cacao Trace selection Amber chocolate

40g Belcolade premium prime pressed cocoa butter  

8g gelatin  

440g fresh cream 35%

Method

Bring 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

Ingredients

100g Belcolade Cacao Trace selection Amber chocolate

120g Belcolade premium prime pressed cocoa butter

Method

Heat up both ingredients together to 40°C.

Demould the frozen Amber diamonds and spray them with the Amber velvet spray. 

Recipe courtesy of Belcolade

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