The sweetness of the amber chocolate and the refreshing flavour of the lemon work beautifully together.
Lemon scented shortcrust pastry
Ingredients470g flour 3 zest of lemons 200g icing sugar 250g butter 100g eggs 3g salt |
MethodMix together all the ingredients until they form a smooth dough. Leave to rest for at least 1 hour at 4°C before using it. Roll it out to a thickness of 2mm. |
Amber crumble base
Ingredients200g baked lemon shortcrust (recipe above) |
MethodCrumble the lemon flavour shortcrust by using a cutter. Then add the melted Belcolade Cacao Trace selection Amber chocolate. Put the mixture into a tart mould like on the picture. Place in the fridge at +4°C for at least 1 hour. |
Spray chocolate
Ingredients100g Belcolade Cacao Trace selection noir 55% 100g Belcolade pure pressed prime cocoa butter Gold dust optional |
MethodMelt and mix all the ingredients together. Then spray the mixture onto the base of the previously chilled crumble in order to create a velvety effect. |
Amber light mousse
Ingredients250g milk 15g gelatine 470g Belcolade Cacao Trace selection Amber chocolate 500g semi-whipped cream 2 zest of lemons |
MethodWhip the cream, add the lemon zest and put it in the fridge. Bring the milk to a boil and add the previously hydrated gelatine and then pour it onto the chocolate. Emulsify until smooth and consistent. When the mixture reaches 35 °C, add the cream in two stages and pipe the mousse into silicone moulds. |
Lemon cream
Ingredients180g lemon juice 50g sugar 220g eggs 140g Belcolade Cacao Trace selection Amber chocolate 15g butter 82% fat 2 zest of lemons |
MethodHeat the lemon juice together with the sugar, the eggs and the lemon zest up to 85°C. Then pour onto the Belcolade Cacao Trace selection Amber chocolate and emulsify until smooth and consistent. When the mixture reaches 35°C, add the butter and continue to mix thoroughly. Using a piping bag, pipe some of the lemon cream into the core of the Amber mousse. Cool to -18°C. |
Amber glaze
Ingredients300g milk 500g glucose 1kg Belcolade Cacao Trace selection Amber chocolate 1kg Puratos miroir glassage neutre 30g gelatine |
MethodHeat the milk with the glucose. Pour onto the Belcolade Cacao Trace selection Amber chocolate. Add the previously rehydrated gelatine and the Puratos miroir glassage neutre, then mix using a hand blender until the mixture is smooth and consistent. Leave to rest for 24 hours before use. Glaze the frozen products at 35°C. Put a glazed Amber mousse on a Amber crumble base. |
Recipe courtesy of Belcolade
