Tropical Citrus
Karl Viggo Vigfusson, Denmark 
Demould and pipe with a mixture of cocoa butter, white chocolate and white colour. Pour ganache on half of the cake.
Sponge
Ingredients
- 200 g eggs
- 100 g roasted almonds
- 70 g cocoa nibs Callebaut Nibs-S
- 100 g icing sugar
- 80 g flour
- 140 g egg whites
- 400 g sugar
- 40 g unsalted butter
Method
Mix almonds, cocoa nibs and icing sugar in a mixer. Add eggs and mix gently. Add melted butter, flour and 200 g sugar and mix. Whip the 200 g sugar and egg whites and fold in. Bake for 5 – 6 minutes at 210ºC
Chocolate Mousse
Ingredients
- 400 g cream
- 400 g Callebaut dark chocolate 70% "chocolat d'Origine" Sao Thomé
- 600 g whipped cream
- 50 g egg whites
- 50 g Callebaut Mycryo cocoa butter
Method
Melt the chocolate and Mycryo. Boil the cream and blend together. Fold in the whipped cream and egg whites. Pipe into rings and freeze.
Strawberry Margarita Cream
Ingredients
Puree
- 7 pcs lime
- 500 g strawberry
- 150 g honey
- 100 g Tequila
- 50 g sugar
Method
Mix fine peels from 2 limes and 50 g sugar. Boil strawberry, honey, Tequila and juice from 7 limes and sieve. (Add red colour in case the strawberry does not colour enough)
- 500 g puree
- 120 g plums
- 150 g eggs
- 50 g sugar
- 120 g butter
- 70 g Callebaut Mycryo cocoa butter
Heat up puree, plums, eggs and sugar to 80-85ºC. Add Mycryo and then butter. Emulsify in a mixer. Pour into moulds and freeze.
Mousse of Lemon Chocolate and White Chocolate
Ingredients
- 450 g coconut milk
- 300 g Callebaut "Lemon" chocolate
- 300 g Callebaut white chocolate "Select W2"
- 675 g whipped cream
- 10 pcs lime leaves
- 8 leaves gelatine
Method
Boil coconut milk and lime leaves. Add the softened gelatine. Melt the chocolate and blend. Fold in the whipped cream.
Ganache
Ingredients
- 400 g cream
- 400 g glucose
- 400 g Callebaut "Lemon" chocolate
- 100 g Callebaut "Mycryo" cocoa butter
- 400 g jelly
- green colour
Method
Boil cream, colour and glucose and mix with chocolate. Add the jelly and Mycryo when the chocolate is melted.
