Elvesia Rep. Dominicaine 74% 72h Rondo, Cru Hacienda Couverture, dark
Cocoa Nibs
California, almond paste 1:1
Granulated Cocoa Butter
ChocoBrillant, chocolate glaze
Cocoa powder, 22-24%

Yield: Makes about 3 frames of 25 x 8 x 4 cm / 10 x 3.5 x 1.5 inches

Ingredients:
Chocolate Sponge:
350 g / 12.3 oz California
150 g / 5.3 oz butter, unsalted, soft
100 g / 3.5 oz granulated sugar
150 g / 5.3 oz whole eggs
50 g / 1.7 oz milk
130 g / 4.6 oz pastry flour
20 g / 0.7 oz Cocoa powder
5 g / 0.2 oz baking powder

Crispy Feuillantine:
150 g / 5.3 oz powdered sugar
120 g / 4.2 oz butter, unsalted, soft
2 g / 0.7 oz pectin yellow ribbon
50 g / 1.7 oz glucose
150 g / 5.3 oz almond slices
30 g / 1.0 oz pistachio, chopped
10 g / 0.3 oz Cocoa Nibs

Almond Dacquoise:
350 g / 12.2 oz egg white
100 / g 3.5 oz granulated sugar
280 g / 9.8 oz powdered sugar
280 g / 9.8 oz almond powder
70 g / 2.4 oz pastry flour

Bourbon Vanilla:
120 g / 4.2 oz milk
120 g / 4.2 oz heavy cream 35%, liquid 1 pce vanilla bean 50 g / 3.5 oz egg yolks 80 g / 5.3 oz granulated sugar 6 g / 0.3 oz gelatine leaves 250 g / 8.7 oz heavy cream 35%, whipped

Hacienda Mousse:
120 g / 4.2 oz granulated sugar
40g / 1.4 oz water
120 g / 4.2 oz egg yolks
100 g / 3.5 oz whole eggs
500 g / 17.5 oz Elvesia 74%
700 g / 24.5 oz heavy cream 35%, whipped


Chocolate Sponge:
Mix California, soft butter and granulated sugar. Slowly add eggs and milk. Fold in sieved pastry flour, Cocoa powder and baking powder. Spread out on a silpat sheet and bake in the preheated oven at 180°C / 356°F for about 30 minutes.

Crispy Feuillantine:
Warm up powdered sugar, unsalted butter, pectin and glucose. Add almond slices, chopped pistachio and Cocoa Nibs. Mix well. Spead out on a silpat sheet and bake in the preheated overn at 200°C/392° F.

Bourbon Vanilla:
Boil milk, heavy cream and vanilla bean. Whip egg yolks and granulated sugar well. Combine everything and reboil until a cream anglaise (85°C / 217°F). Add dissolved gelatine leaves and mix well. Cool down. Before setting fold carefully whipped cream under. Fill up half of the frame and freeze. Demold.

Hacienda Mousse: Boil granulated sugar and water up to 120°C / 248°F. Whip egg yolks and whole eggs foamy. Add slowly the cooked sugar to the whipped eggs and let it cool down. Add melted (40°C / 104°F) Elvesia 74% couverture and mix well. Slowly fold in the whipped cream.

Setting: Place the frame on a plastic sheet. As a decoration element put 2 flexipan cocoa pods inside the frame. Fill half of the frame with Hacienda Mousse then place the Bourbon Vanilla and the Almond Dacquoise on it. Cover with some Hacienda Mousse. Spread a little bit of Elvesia 74% couverture on the Crispy Feuillantine and then place a slice of Chocolate Sponge on it. Smooth out with Hacienda Mousse. Freeze. Remove the flexipan cocoa pots and the frame. Decoration: By using the chocolate spray gun, spray a mix of Elvesia 74% couverture with 50% Cocoa Butter and some red food color. Pipe ChocoBrillant in the cocoa pot holes. Place chocolate transfer sheet on the sides, macaroons and gold leaves.

Felchin Switzerland