Cappuccino and milk chocolate mousse on a layer of roasted textures
Callebaut uses a traditional roasting method to awaken a multitude of delicate aromas in the cocoa bean. That’s why I used cappuccino chocolate to accompany the milk chocolate in the mousse: it gives it a surprising touch of roasted coffee on eating.
Recipe
Roasted muesli
| ingredients | preparation |
|---|---|
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Dry roast in frying pan with thick bottom. Crumble with food processor. |
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Mix into a paste with food processor. |
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Melt cocoa butter at 29°C. Blend everything together and place in a 25 x |
Cappuccino and milk chocolate mousse
| ingredients | preparation |
|---|---|
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Whisk together. |
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Add to previous mixture and heat up to 85°C. |
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Melt and add to previous mixture. Leave to cool. |
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Fold into previous mixture. Set in 2-cm-high frame. |
Milk chocolate glaze
| ingredients | preparation |
|---|---|
|
Mix and boil. |
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Soften gelatine and add to previous mixture together with milk. |
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Add to previous mixture and emulsify with hand blender. Leave to cool |
Lacy cocoa nib wafer
| ingredients | preparation |
|---|---|
|
Melt together. |
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Blend together and add to previous mixture. Boil shortly to thicken. |
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Add to previous mixture and roll between two sheets of silicone paper. |
