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Mandarin and dark chocolate composition

A creation by Gael Etrillard

Mandarin and dark chocolate composition

Recipe for 50 shooter glasses

Gelatin mixture
Egg and citrus cream
Mandarin jelly
Dark chocolate cream
Dark chocolate and citrus tea whipped ganache

Gelatin mixture

  • Gelatin powder - 100 g
  • Cold water - 500 g
Pour the cold water over the gelatin and stir gently with a rubber spatula.
Keep in the fridge and use when needed.


Egg and citrus cream

Put all ingredients in a pan except for the egg yolks, and bring to a boil.
Pour over the egg yolks and stir.
Pour in a Flexipan 6cm muffin mold. 
Bake at 110°C until the cream is set but soft in the middle.
Blend this cream in a powerful blender.

Mandarin jelly

Warm 50g of mandarin puree with the sugar, mandarin zest and gelatin.
Add the remaining puree.

Dark chocolate cream

  • Milk - 500 g
  • Cream - 500 g
  • Egg yolks - 120 g
  • Sugar - 83 g
  • Dark chocolate 76% - 220 g
Blanch egg yolks and sugar. 
Boil milk and cream then pour over the egg mixture and cook like a crème anglaise.
Blend with a hand blender and pour over the dark chocolate. Stir.

Dark chocolate and citrus tea whipped ganache

  • Cream - 600 g
  • Citrus tea - 32 g
  • Cream after infusion - 340 g
  • Invert sugar - 30 g
  • Glucose - 30 g
  • Cocoa paste 100% - 20 g
  • Dark chocolate 70% - 200 g
  • Cream - 580 g
Prepare the day before.

Boil 600g of cream and pour over the tea. Infuse for 5min and strain.
Weight this tea infusion and put 340g in a sauce pan.
Add the invert sugar and glucose then bring to a boil. 
Pour over the chocolate and cocoa paste and stir.
Add 580g of cold cream and rest in the fridge overnight.


Assembly

Fill up 1/3 of the shooter glasses with the egg and citrus cream. 
Let it set in the fridge and pour the mandarin jelly over.
Let it set and pour the dark chocolate cream. 
Whip up the dark chocolate and citrus whipped cream and pipe over the glasses.