In
a stand mixer fitted with a whip attachment, combine the sugars and salt
with the yolks and whip on medium speed until full volume. In a separate bowl, combine the
melted the butter with the chocolate. In a second mixer bowl fitted
with a whip attachment, whip the egg whites to stiff peaks. Fold the
melted chocolate mixture into the yolks, fold in the sifted flour then
the egg whites. Spread evenly on a half sheet pan and bake at 320ºF/160ºC for 10-15 minutes or until
completely set.
Honey Cremeux
Bloom
the gelatin sheets in cold water; squeeze out water and set aside. In a saucepot,
bring the honey to a boil and cook until amber color is reached.
Deglaze with warm cream. Combine the egg yolks and sugar, then temper into
the cream mixture. Add scraped vanilla bean. Cook over medium heat,
stirring constantly until 180ºF/82ºC. Strain into a separate bowl, then stir in the
gelatin. Pipe half way into the Silikomart Globe Mold (591071) and freeze.
Passion Fruit Gelèe
Bloom the gelatin in cold water; squeeze out water and set aside. Combine the purée and sugar in a saucepan and bring to a boil. Off the heat, add the gelatin and allow to cool to room temperature. Pipe a layer on top of the Honey Cremeux, filling the mold to the top; freeze.
Inti Milk Chocolate Mousse
Bloom
the gelatin in cold water; squeeze out water and set aside. In a saucepan, bring the milk to a boil. Combine the egg yolks and sugar, then temper into
the milk mixture. Cook over medium heat, stirring constantly, until
180ºF/82ºC. Strain over the milk chocolate then stir in the gelatin until fully melted.
Fold in the whipped cream, then immediately pipe the mousse half way into the bottom of
the Silikomart Stone Mold (591070); press the honey passion fruit insert into the center of the mousse, scrape off excess mousse, and freeze.
Dehydrated Mango Passion Fruit Glass
Place in a dehydrator overnight or for up to 24 hours.
Caramel Glaze
Combine the water and neutral coating in a saucepan and bring to a boil. Add the glazes and stir to incorporate. Allow to cool to 95ºF/35ºC.
Candied Lemon Peels
Combine the first amount of sugar, glucose
syrup, and water in a saucepan and bring to a boil. Add in the lemon
peels and continue to boil for 10-15 minutes or until the peels are
translucent. Strain from syrup and place on a paper towel to drain. Toss
the candied peels in the second amount of sugar and place on a drying
rack until hardened.
Assembly
Cut the
Inti 73% Brownie into 3 inch circles and set aside. Set up a glazing rack; unmold and glaze the frozen
Inti Milk Chocolate Mousse stone with
Caramel Glaze. Then place on top of the
Inti 73% Brownie and garnish with desired chocolate decor,
Dehydrated Mango Passion Fruit Glass, and
Candied Lemon Peels.
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