Chocolate fondant & mousse with beetroot sorbet

Tim Clark, Australia

COMPOSITION:

1. Milk Chocolate Mousse
2. Chocolate Almond Tuile
3. Chocolate Fondant
4. Chocolate Orange Ganache
5. Orange Mandarin Sauce
6. Chocolate Biscuit Tuile
7. Beetroot Sorbet

Milk chocolate mousse:

• 36g milk
• 36g cream
• 16g egg yolk
• 6g castor sugar
• 158g milk coverture (Papouasie)
• 127g semi whipped cream (35% fat content)

· Cook group 1 to 85.c like a crème anglaise and pour this mixture over the milk chocolate and whisk smooth, once cool to 35.c fold under semi whipped cream

Chocolate Almond Tuile:

• 40g chopped almond nibs
• 36g icing sugar
• 5g cocoa powder (cacao barry)
• 5g sieved flour
• 8g warm water
• 32g melted butter (cooled)

· Mix all together, bake at 180.c

Chocolate Fondant:

• 50g butter
• 50g 70% Saothome chocolate
• 53g eggs
• 18g yolks
• 28g sugar
• 5g flour

· Mix both the butter and the chocolate together over a low heat stiring until combined. Whisk the egg mixture until light and fluffy. Fold the chocolate and butter under the foam then gently fold in the flour. Bake when frozen with orange chocolate centre at 200.c (fan forced oven) 8 mins.

Chocolate Orange Ganache:

• 17g milk
• 35g cream
• 52g Cuba 70%
• ¼ zest of orange

· Boil cream and milk together and pour over orange and chocolate, mix until smooth and deposit into mini sphere shaped moulds. Freeze and later insert into chocolate fondant.

Orange Mandarin sauce:

• 120g Mandarin puree
• 30g starfix gel (IP40)
• 3g Lime puree
• 6g Candied orange zest (finely chopped)

· Boil all together and let sit aside to cool before serving.

Chocolate biscuit tuile:

• 50g melted cooled butter
• 50g egg whites
• 50g icing sugar
• 45g flour
• 5g cacao powder

· Combine all ingredients together, mix until smooth then spread on tray and comb out strips. Bake 180.c and roll around plastic rod.

Beetroot Sorbet:

• 315g Beetroot puree
• 100g Syrup
• 102g Cassis Puree
• 22g Lime Juice
• 16g Cabernet Sauvignon Vinegar
• 18g Cold stabiliser

Mix all together and ensure stabiliser is blended through entirely with bar blender. Let sit 15 mins before processing.

Syrup:

• 70g Sugar
• 25g Glucose
• 12.5g Inverted sugar
• 17g Water

Warm syrup only until sugar dissolves, let cool then add 100g to above sorbet mixture.

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