Vanilla-Chocolate Dessert

INSTRUCTIONS

• Soak the gelatin in a large quantity of cold water for about twenty minutes.

• Melt the Ivoire 35% chocolate at 105/115°F (40/45°C).

• Bring the milk to a boil with the split and scraped vanilla pod, then add the gelatin after allowing it to dry.

• Strain.

• Gradually combine the mixture with the melted Ivoire 35% chocolate to obtain a smooth, shiny, elastic texture.

• Mix using an immersion blender.

• Add the cold cream.

• Mix for a few seconds to perfect the emulsion.

• Pour the namelaka into an 18cm ring that has first been lined with plastic wrap.

• Leave to set for 2 hours in the refrigerator, then store in the freezer for at least 12 hours.

• Preheat the oven to 335°F (170°C).

• Use the 18cm ring that was used for the namelaka, making sure it has set and is firm.

• Remove it in order to reuse the ring (place the namelaka insert back into the freezer).

• Mix the soft butter, almond powder, flour, sugar, and cocoa powder in a bowl until a crumble texture forms.

• Place the 18cm ring onto a baking sheet lined with parchment paper, pour out the streusel, and then press it down with the back of a spoon.

• Bake at 340°F (170°C) for 17 minutes. Leave to cool, then remove the ring.

• Preheat the oven to 320°F (160°C).

• Whisk together the egg, honey, and sugar.

• Add the almond powder, baking powder, flour, and cocoa powder, after sifting beforehand.

• Mix again.

• Melt the Komuntu 80% chocolate, butter, and cream in a small saucepan on a low heat.

• Pour the hot mixture over the dough and mix.

• Place the 18cm ring onto a baking sheet lined with parchment paper, pour out the sponge, and bake at 320°F (160°C) for 20 minutes.

• Allow the sponge to cool before removing from the ring.

• Soak the gelatin in a large quantity of cold water for about twenty minutes.

• Melt the Komuntu 80% chocolate at 115/120°F (45/50°C).

• Heat the milk with the split and scraped vanilla pod, then add the gelatin after allowing it to dry.

• Strain.

• Gradually combine the mixture with the melted Komuntu 80% chocolate to obtain a smooth, shiny texture.

• Whip the cream using a stand mixer or an electric mixer.

• The cream should remain slightly soft.

• Check that the chocolate mixture is around 100/108°F (38/42°C) before adding the cream.

• Pour in the whipped cream and combine gently using a spatula.

• Immediately assemble the dessert.

• Line a 20cm ring (6cm high) with acetate.

• Add two-thirds of the Komuntu 80% mousse, then add the Ivoire 35% namelaka vanilla mousse.

• Add the rest of the mousse, then place the soft sponge on top, pressing down slightly to lift the mousse, and smooth it out.

• Finish by adding the cocoa streusel disk.

• Store in the freezer for at least 12 hours.

• Melt the Komuntu 80% chocolate and cocoa butter in a bain-marie.

• Pour the mixture into a spray gun intended for this purpose, then spray the still-frozen dessert, after removing it from the mold.

• Allow the dessert to thaw in the refrigerator for at least 8 hours.