The sweetness of the amber chocolate and the refreshing flavour of the lemon work beautifully together.
Lemon scented shortcrust pastry
3 zest of lemons
200g icing sugar
Mix 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
200g baked lemon shortcrust (recipe above)
Crumble 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.
100g Belcolade pure pressed prime cocoa butter
Gold dust optional
Melt 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
500g semi-whipped cream
2 zest of lemons
Whip 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.
180g lemon juice
15g butter 82% fat
2 zest of lemons
Heat 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.
1kg Puratos miroir glassage neutre
Heat 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