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Inspiring recipes :

Chocolate desserts

Winter Apple on Chilli-Chocolate-Balsamico-Juice

Markus Podzimek, Austria

Markus Podzimek
Winter Apple on Chilli-Chocolate-Balsamico-Juice

Chocolate Mousse Layered Cake Tower

Remé Martin Chocolate Mousse:

  • 60 g butter
  • 40 ml Remé Martin (liqueur)
  • 40 ml water
  • 2 sheets of gelatine
  • 400 g dark chocolate (Sao Thomé )
  • 1000 g cream

White Cointreau Chocolate Mousse:

  • 60 g butter
  • 40 ml Cointreau
  • 40 ml water
  • 4 sheets of gelatine
  • 400 g white chocolate
  • 1000 g cream
  • Chilli-Chocolate-Balsamico Juice
  • 240 g cream
  • 360 g sugar
  • 290 g water
  • 120 g cocoa powder
  • 30 g Balsamico vinegar
  • 20 g chilli aroma oil
  • 8 sheets of gelatine

Mix everything together and bring to the boil; simmer at least 5 minutes; blend together well with a hand blender without incorporating any air!
Cut open the layered cake tube approx. 12 cm in a sloped fashion and fill with both mousse types.
Afterwards, fixate in a ball spun of one half white and one half dark chocolate on the dessert plate.
Wipe off apple segments with lemon juice; toss them in a pan with some butter and add some rum. Let them caramelise on silicon mats in the oven and fan-shapedly place them around the layered cake tower. Garnish with the chilli-chocolate-balsamico juice, caramelised almonds and chocolate ornaments.

Dessert made at the World Chocolate Masters 2005 Finals in France.

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Copyright © 2004 Barry Callebaut