& Nuts Mandian:
compound chocolate 250 gr
whole almond 50 gr
whole hazelnut 50 gr
roasted whole pistachio 50 gr
roasted 50 gr
Dry apricot 50 gr
Orange peel 50 gr
Lemon peel 50 gr
quantity of dark compound chocolate over a bain-marie until warm, 36C degrees.
fruits and roasted nuts ready, such as apricots, cherries, orange peel, lemon
peel, almond, pistachio, pecan, cashew, etc. (Dry fruits should also be cut
into small dice pieces)
Have a tray
ready with a grease proof paper on top.
table spoon, pour a quantity of chocolate over the paper to form a round disk
of about 5mm thick.
chocolate set, stick either dry fruits, nuts or a combination of both, and
leave to set. (Not in the fridge, but a cool place)
The same can also be done using white or milk chocolates compound.
Caster sugar 100 gr or 1/2 cup
Water 30 gr or Table spoon
Whole eggs 90 gr or 3 No’s
Egg yolks 60 gr or 2 No’s
chocolate 70% 240 gr or 1 cup + 1
table spoon (Couverture chocolate)
Whipped cream 35%
gr or 1 cup + 1/4 cup (Elle&Vire)
chocolate over a bain-marie and keep warm aside. (36C to 40C degrees)
In a mixing
bowl, whisk both whole eggs and yolks till slightly fluffy; while doing that
also have the caster sugar and water come to 118C into a sauce pan over medium
heat and pour over the whisked eggs; carry on whisking until the mix has cooled
whipping cream to a soft pick, and pour a fifth into the warm melted chocolate
which at this stage should be removed from the bain-marie, mix together nicely.
Then fold in
the sabayon into the chocolate until nicely mixed, do not beat, and fold in the
mousse into glasses, cup, and bowls and set in the fridge.
Can be decorated with fresh strawberries or any other
fruits, or just cocoa powder, icing sugar, or even small heart made of icing.
gr or 1/2 cup + 2 tea spoon
Caster sugar 75 gr or 1/4 cup
Water 30 gr or 1 table spoon
unsalted 8 gr or 1 tea spoon
54% 185 gr or 1/2 cup + 2 tea
spoon (Couverture chocolate)
Cocoa powder as
the almonds in an oven and let them to cool down.
In a sauce
pan place both caster sugar and water and bring to boiling point until it
reaches 110C to 115C over medium heat.
the heat and add the roasted almonds, stir them into the sugar syrup using a
hard spatula until crystallization starts to happen.
point, return the pan over a medium heat and stir until caramelization starts
to happen. (Watch out not to get them too dark)
pan from the heat, add the butter, stir until melted and pour onto a nonstick
tray; while they are still hot, separate all the almonds and let to cool down.
Melt the chocolate, drop the almonds into the chocolate, and
remove them one by one to then roll them into the cocoa powder. Shake the
excess and place the almonds onto a tray to set, not in the fridge but a cool