Mocha fine

level 1

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Recipe components

Callebaut® ingredients

Almond butter dough

Ingredients	Preparation
250g flour 150g butter 2g salt 10g liquid vanilla 95g icing sugar	Mix together into a crumbly dough.
55g eggs 30g almond powder	Add to the previous mixture and mix until homogeneous and smooth. Save in the fridge.

Filling

Ingredients	Preparation
100g whole egg(s) 40g granulated sugar	Beat into a smooth, airy mixture.
6g cornflour	Sift and fold into the previous mixture.
100g cream	Beat until half stiff and mix into the previous mixture.

Ganache

Ingredients	Preparation
500g cream 200g glucose 100g sugar	Boil cream, glucose and sugar together.
600g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - C811 - 5kg Block 200g butter	Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize.
500g creamed butter	Mix into the previous mixture once it has cooled down below 35°C.

Mocha glaze

Ingredients	Preparation
150g water 300g granulated sugar 300g glucose	Boil together at 103°C.
200g sweet condensed milk 140g gelatin mass	Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous.
300g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - CW2 - 5kg Block Q.S. natural coffee extract	Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles.

Finition et présentation

Fonçer les cercles à tarte avec la pâte au beurre d’amandes. Remplir jusqu’au environs ¼ du bord. Cuire à 190 à 200°C.
Après refroidir faire une couche lisse avec le ganache, refroidir. Ensuite couvrir avec le miroir de mokka. Décorer.