Amber diamond
Amber diamond
These diamond shaped Amber chocolates are filled with the delicious flavours of coffee and hazelnut.
Moulding ingredients
- Belcolade Cacao Trace selection Amber chocolate : 950g
- Belcolade premium prime pressed cocoa butter : 50g
Moulding 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
- egg white : 250g
- sugar : 160g
- almond powder : 200g
- icing sugar : 150g
- flour : 50g
- roasted almonds, broken : 80g
- sugar : 200g
Hazelnut sponge 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
- coffee beans : 24g
- milk : 150g
- fresh cream 35% : 150g
- Norohy vanilla stick : ½
- sugar : 30g
- egg yolk : 65g
- gelatin : 4g
Coffee cream 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
- fresh cream 35% : 280g
- Belcolade Cacao Trace selection Amber chocolate : 450g
- Belcolade premium prime pressed cocoa butter : 40g
- gelatin : 8g
- fresh cream 35% : 440g
Amber chocolate mousse 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
- Belcolade Cacao Trace selection Amber chocolate : 100g
- Belcolade premium prime pressed cocoa butter : 120g
Amber velvet spray method
- Heat up both ingredients together to 40°C.
- Demould the frozen Amber diamonds and spray them with the Amber velvet spray.
