Flower Shell & Chocolate Gold

Flower Shell & Chocolate Gold


Ingredients
Flower shell Butter 130g
Milk 147g Chocolate curls (Dobla)
Gelatin 6g Cherry filling (Steensma)
Water 32g
Egg yolk (103g for mousse, 120g for biscuit)
Sugar (103g for mousse, 130g for biscuit)
Dark chocolate 66% (206g for mousse, 250g for biscuit)
Whipped cream 402g
Egg-whites 240g
Flour 40g
Preparation
Chocolate mousse: Soften the gelatin in cold water. Bring the water and
sugar to the boil and cook till 120°C. Add to the lightly beaten egg yolks
and beat until stiff. Make a ganache with the dark chocolate and milk and
add the softened gelatin in the mixture. Mix all gently with the whipped
cream at approximately 35 °C.Chocolate biscuit: Heat the butter and
chocolate to 50 °C. Whisk the egg-whites and sugar untill stiff. Add first
the egg yolks to the mixture and then blend the flour to the mixture. Add
the ganache and bake at 190 °C. First, add a layer of the mousse into
the shell. Then add a layer of biscuit.Third, add a layer of cherry filling.

Decoration

Decorate with chocolate shavings, gold, and chocolate curls.