Chocolate mousse

• 50 g cream
• 50 g milk
• 20 g yolk
• 10 g sugar
• 1 g gelatin
• 100 g dark chocolate
• 80 g  Oryola chocolate
• 150 g whipped cream

Chocolate streuzel

• 60 g butter
• 60 g cassonade
• 60 g almond powder
• 1 g salt
• 45 g flour
• 8 g cacao powder
• 50 g praliné
• 50 g dark chocolate
• 100 g bread crumbs
• 3g sea salt

Chocolate Sweet Dough

1. Smooth butter, and add icing sugar. Add yolk slowly.
2. Mix together the flour, cacao powder, and salt. Add it in 3 steps to the mixture.

Sacher Sponge

1. Combine the almond paste with the paddle to make it softer.
2. Whip the almond paste and egg yolk. Add cacao powder and melted chocolate.
3. Whip white egg and sugar. Add in 3 times into the previous mix. Spread 900 g per tray.
4. Cook at 180°C for 4 minutes, turn the tray and cook again for 4 minutes.

Ceiba Dark Chocolate Cream

1. Soak gelatin in cold water.
2. Boil cream and milk. Add the soaked gelatin.
3. Pour in 3 times on top of the pre-melted chocolate and mix it with the bamix. Pour into a piping bag.
4. Pipe 20 g of cream into the chocolate shell tart.

Chocolate Mousse

1. After soaking the gelatin into cold water, mix it in a bowl with yolk and sugar.
2. Pre melt the chocolate.
3. Boil milk and cream and pour on top of the yolk. Make an English cream and cook at 83°C.
4. Add the soaked gelatin.
5. Pour through a sieve, the English cream in 3 times on top of the pre-melted chocolate. Mix with the bamix.
6. At 35°C add the whipped cream.
7. Pour 30 g per mold. Freeze and demold.

Chocolate Streuzel

1. Mix together the butter and cassonade. Add almond powder, salt, flour, and cacao powder. Spread into 2 pieces of baking paper.
2. Cook at 150° C for 15 mins.
3. When you remove it from the oven, let it cool down just a little, then place the crumble into a mixing bowl with the paddle attachment. Let it crush a little the crumble.
4. Add crushed dark chocolate, then praline, bread crumbs, and sea salt.
5. When it’s well mixed, stop and make small rocks and place them on a silpat.
6. Let it set in the fridge then roll into gold powder.

Chocolate Glaze

1. Put gelatin into cold water.
2. Cook water, sugar and glucose at 103°C.
3. Pour on top of condensed milk and soaked gelatin.
4. Pour it all on top of dark chocolate. Mix with the bamix.
5. Reheat at 40°C  then reduce to 30/35°C before adding the mixture.

Assembly

Decorate with Chocolate glaze and chocolate Streuzel.