Céleste

Name: Céleste
Ingredients: 50 g guanaja chocolate; 50 g Butter; 75 g Eggs; 50 g Granulated sugar; 80 g Water; 200 g Granulated sugar; 80 g Glucose; 25 g Flour; Red coloring; 1 g bronze spray; 50 g cacao nibs; 160 g mandarin purée; 17 g Granulated sugar; 20 g yuzu purée; 0.6 g Xanthan; zest of a mandarin; 40 g Milk; 400 g guanaja chocolate; 85 g guanaja chocolate; 125 g Fresh cream; 1 g Gelatine; 200 g Cocoa butter; 20 g mandarin purée; 60 g buckwheat tea; 180 g White chocolate; 40 g Fresh cream; 300 g Milk; 300 g Fresh cream; 60 g buckwheat tea; 25 g Granulated sugar

Luxurious dessert with Guanaja chocolate, mandarin, and buckwheat, combined in mousse, sorbet, and crispy textures for a refined taste experience.

Recipe by Damien Gendron - Boiron.
This recipe consists of:

guanaja chocolate lava cake
cacao nibs opaline
liquid cube of mandarin juice
chocolate mousse
insert of white chocolate and buckwheat tea
buckwheat tea espuma (infusion)
buckwheat tea espuma (crème anglaise)
mandarin sorbet
feuillantine cookie
mandarin jelly

Ingredients

50gguanaja chocolate

50gButter

75gEggs

50gGranulated sugar

25gFlour

80gWater

200gGranulated sugar

80gGlucose

Red coloring

1gbronze spray

50gcacao nibs

160gmandarin purée

17gGranulated sugar

20gyuzu purée

0.6gXanthan

zest of a mandarin

400gguanaja chocolate

200gCocoa butter

40gMilk

85gguanaja chocolate

125gFresh cream

1gGelatine

20gmandarin purée

60gbuckwheat tea

180gWhite chocolate

40gFresh cream

300gMilk

300gFresh cream

60gbuckwheat tea

1units.itemsVanilla pod

25gGranulated sugar

2gGelatine

50gEgg yolks

40gguanaja chocolate

250gbuckwheat tea infusion

37.5gGranulated sugar

250gmandarin purée

103gWater

12.5gglucose powder

12.5gDextrose

2.5gsuper neutrose

150gButter

2gMaldon salt

150gBrown sugar

150gFlour

150ghazelnut powder

2units.itemsbergamot lemon peels

50gfeuillantine

26gGranulated sugar

12gDextrose

258gmandarin purée

2gAgar agar

3gpectin nh

Preparation

Melt the chocolate and the butter.
Mix the eggs with the sugar.
Stir in the chocolate-butter mixture and the flour.
Pour into a baking mold and bake for 4 minutes at 180°C.
Let cool and cut out a circle with a diameter of 35 millimeters.

Cook the sugar with the glucose and water to 175°C.
Add the red coloring and the bronze spray.
Let cool on a baking mat.
Mix with the cocoa nibs and sprinkle over a stencil of 3.5 by 14.5 centimeters.
Roll around a tube with a diameter of 35 millimeters and place in the oven.

Mix all ingredients together, except the cocoa butter and guanaja chocolate.
Pour into a cube mold of 2.5 by 2.5 centimeters and place in a cooling unit.
Once the liquid center is frozen, dip it in the coating of cocoa butter and guanaja chocolate.

Heat the milk and add the gelatin.
Pour over the chocolate and then add the fresh cream and mandarin purée.
Pour the mixture into a flexipan mold.
Then add the fragile insert from the next step and place in a cooling unit.

Mix the buckwheat tea with melted white chocolate and then add the fresh cream.
Pour the mixture into a flexipan mold and place in a cooling unit.

Let all ingredients infuse/steep for 10 minutes.

Make a crème anglaise from the granulated sugar, egg yolks, and buckwheat tea infusion from the previous step.
Add the gelatin and pour over the chocolate.
Set aside in a siphon and charge with one gas cartridge.