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Inspiring recipes :



Tony Hoyle, United Kingdom

Tony Hoyle

Main ingredients :

Caramel Papua Mousse, Santa Domingo Foam, Passion Fruit Curd, Thai Spice sponge, Pain D’epice, Caramel Glacage, Croquant wafer.


Main component is the caramel Papua mousse. To get the full flavour characteristic of the Santa Domingo but the texture as light as possible it was mixed with a little syrup and put through a siphon. Passion fruit curd gives the entremet the required acidity married to the fruity taste of the Santa Domingo. Coconut, lemon grass & kaffir lime give the flavour of Thai curry, which is whipped gelatine foam. The base is pain d’epice and the croquant gives a crunchy texture.


Gingercake (Pain d’Epice)

  • 180g Flour
  • 140g Brown sugar
  • 5g Baking powder
  • 10g Ground ginger
  • 5g Ground cinnamon
  • 90g Whole egg
  • 120g Milk
  • 60g Butter
  • 70g Black treacle
  • 70g Golden syrup
  • 1 Lemon zest

Passion fruit Curd

  • 250g Passion fruit puree
  • 125g Water
  • 125g Cream 35%
  • 150g Sugar
  • 30g Cornflour
  • 115g Egg yolk
  • 125g Butter

Thai Coconut Foam

  • 500g Coconut puree
  • 50g Panda leaf
  • 2 Kaffir limes zested
  • 1 Stick lemon grass
  • 50g Sugar
  • 4 Leaves gelatine
  • 100g Water
  • 50g Malibu

Santa Domingo Foam

  • 375g Santa Domingo origin
  • 75g Staboline
  • 300g Water
  • 4 Leaves gelatine

Caramel Milk Chocolate Mousse

  • 300g Sugar
  • 600g Cream
  • 150g Egg yolk
  • 9 Leaves gelatine
  • 560g Cream
  • 75g Sugar
  • 185g Egg white
  • 450g Papua milk chocolate

Caramel Glaze

  • 650g Sugar
  • 22g Gelatine
  • 450g Cream
  • 450g Water
  • 37g Cornflour


Passion Fruit Curd

Boil the puree, water & cream
Mix the yolks and sugar then mix in the cornflour
Pour the liquid onto the egg mix and whisk together
Return to the heat and whisk to the boil
Take off the heat and whisk in the butter
Pipe into the plastic tube and freeze
Cut into desired length and spray with white chocolate spray

Thai Coconut Foam

Heat the puree, pandan leaf, zest and lemon grass
Leave to infuse for 20 minutes then pass through a chinois
Place in freezer till half frozen
Warm the gelatine and the water to 40ºc
Whisk till on kitchenaid till double volume
Add the puree and Malibu and mix well
Pipe into plastic tubes and freeze
Cut to desired length and spray with white chocolate spray

Santa Domingo Foam

Boil the water and staboline
Mix in the gelatine then pour onto the chocolate and mix with the hand blender
Pour into the siphon and put in fridge
When chilled charge twice and pipe into mini dome moulds and freeze

Caramel Papua Mousse

Make a dry caramel with the 300g sugar
Deglace with the 600g cream
Whisk onto the yolks and mix in the gelatine
Mix into the chocolate to form a smooth emulsion
Chill the mousse then fold in the semi whipped cream
Make a meringue with the egg whites and the remaining sugar and fold into the base mixture

Caramel Glaze

Make a dry caramel with the sugar
Boil the water and the cream and gradually add to the caramel
Mix the cornflour with a little water and thicken the mix
Take off the heat and mix in the softened gelatine
Take care not to incorporate any air bubbles
Use the glaze at 40ºc

Assembly Of The Entremet

Place a layer of the ginger cake in the bottom of the ring
Place on the croquant
Demould the foam and arrange onto the croquant
Fill the mould with the caramel mousse
Freeze then glaze with the caramel glacage
Arrange the tubes of passion fruit curd and Thai foam on the top of the entremet

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

www.cacaobarry.com www.callebaut.com Carma
Copyright © 2004 Barry Callebaut