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Amber pearl

Amber pearl


The sweetness of the amber chocolate and the refreshing flavour of the lemon work beautifully together. 

Lemon scented shortcrust pastry

Ingredients

470g flour  

3 zest of lemons  

200g icing sugar  

250g butter 

100g eggs  

3g salt

Method

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

Ingredients

200g baked lemon shortcrust (recipe above) 

60g Belcolade Cacao Trace selection Amber chocolate

Method

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.

Spray chocolate

Ingredients

100g Belcolade Cacao Trace selection noir 55%

100g Belcolade pure pressed prime cocoa butter  

Gold dust optional

Method

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

Ingredients

250g milk  

15g gelatine  

470g Belcolade Cacao Trace selection Amber chocolate

500g semi-whipped cream  

2 zest of lemons

Method

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.

Lemon cream

Ingredients

180g lemon juice  

50g sugar

    220g eggs 

    140g Belcolade Cacao Trace selection Amber chocolate

    15g butter 82% fat

    2 zest of lemons

    Method

    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.

    Amber glaze

    Ingredients

    300g milk  

    500g glucose  

    1kg Belcolade Cacao Trace selection Amber chocolate

    1kg Puratos miroir glassage neutre  

    30g gelatine

    Method

    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

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