Exotic chocolate breeze


Ingredients

Sicoly


Pineapple dices 10 x 10
Semi-candied lemon strip zests
Frozen passion fruit purée
Semi-candied orange strip zests
Mango dices 10 x 10
No added sugar frozen Alphonso mango purée

Coconut

dacquoise (sheet 60 x 40)


ingredients :

  • 300 g Egg whites
  • 250 g Icing sugar
  • 80 g Crushed flaked almonds
  • 100 g Granulated sugar
  • 200 g Coconut powder
  • 100 g Sicoly® lemon semi-candied zest vermicelli

process :

Mixer au robot le mélange sucre glace, coco et zestes citron semi-confits SICOLY®. Ajouter ensuite les amandes concassées et réserver. Faire monter les blancs très fermes avec le sucre cristal. Ajouter délicatement le mélange (sucre glace, coco, zestes, amandes). Étaler sur feuille. Cuire à 180°C pendant 20 à 25 minutes.

Exotic fruit

in white wine gelée (for 4 x 20 cm cakes)


ingredients :

  • 500 g Sicoly® mango dices 10 x 10
  • 500 g Sicoly® pineapple dices 10 x 10
  • 450 g Sweet wine from Gers
  • 1 Vanilla pod
  • 80 g Sugar
  • 5 g Agar agar
  • 100 g Sicoly® orange semi-candied zest vermicelli

process :

Bring the wine to boil with the SICOLY® semi-candied orange zests and the vanilla. Add the sugar and the agar-agar, boil for 3 minutes. Add the SICOLY® mango and pineapple cubes and pour into a filmed frame. Reserve frozen for inverted cake assembly.

Exotic

chocolate cream (for 4 x 20 cm cakes)


ingredients :

  • 300 g Fresh cream 35%
  • 200 g Sicoly® sweetened mango purée
  • 100 g Sicoly® sweetened passion fruit purée
  • 110 g Granulated sugar
  • 200 g Egg yolks
  • 8 g Gelatine
  • 1000 g White couverting coating
  • 700 g Couverture milk chocolate
  • 1200 g Whipped cream

process :

Heat the fresh cream and the SICOLY® mango and passion fruit purée. Mix the yolks and the sugar, and add to the warm cream mixture. Heat the preparation to 83-85°C, as for a crème anglaise. Add the bloomed gelatin. Pour the mixture over the partially melted chocolate. Blend to fully incorporate. Delicately incorporate the whipped cream. Fill the filmed square molds (inverted assembly, with the gelée underneath). Insert one or two layers of dacquoise (depending on the height of the mold). Freeze.

Orange

chocolate glaze


ingredients :

  • 150 g Water
  • 300 g Glucose syrup
  • 300 g White couverting coating
  • 300 g Sugar
  • 20 g Gelatine
  • 200 g Condensed milk
  • QS Orange colouring

process :

Heat the water, sugar and glucose to 103°C. Add the bloomed gelatin, then the chocolate (chopped if not already in pistoles), then the condensed milk and the coloring. Blend and strain. Leave to set for 24 hours. Reheat to 35°C before use.

Decoration and finishing


Glaze the frozen cake with the chocolate glaze around the sides off the exotic fruits in gelée, leaving them visible. Glaze the fruits with neutral clear glaze. White and green chocolate décor, black pulled sugar.