Tanzanie
Angelika Schwalber, Germany 
Arancini-“Tanzanie-Biscuit”
- 150 g butter
- 120 g egg yolk
- vanilla whisk lightly until it is creamy
- 150 g couverture “Tanzanie” 75%
- liquefied fold in
- 180 g egg white
- 150 g sugar
- salt whisk until stiff and mix with first
- mixture
- 100 g flour
- 50 g weat-powder
- 100 g Arancini
- baking powder sieve and fold in
- Baking: 180°C – 200°C / 25 min.
Canache “Papouasie”
- 200 g cream
- 70 g sallow thorn-juice bring to a boil
- 220 g couverture “Papouasie” 37% mix until smooth
Sallow thorn – orange-mousse
- 60 g egg yolk
- 60 g sugar
- salt whisk warm and cold
- 90 g sallow thorn juice
- 160 g orange juice (freshly squeezed) add
- 11 g gelatine (soaked) dissolve and fold into the pureé
- 210 g whipped cream (beaten) fold in
Mousse au chocolate
- 75 g egg yolk
- 25 g sugar
- whisk
- 50 g cream
- 50 g sugar syrup boil and add with the first mixture
- 250 g couverture “Tanzanie” 75% ) liquefy and mix until smooth
- 50 g rowan berry brandy add and stir
- 75 g egg white whisk until stiff and add to the fond
- 250 g cream fold in
Chocolate glaze
- 60 g cacao
- 145 g water
- 180 g sugar
- 120 g cream
- 50 g glucose add and bring to a boil
- Stir constantly while boiling for about 5 min.
- Add 4 leafes soaked gelatine at 60°C.
Pastry made at the World Chocolate Masters 2005 Finals in France.
