Ingredients
Heat up Ambiante (A) and pour onto the chocolate. Mix until you obtain a smooth and homogeneous texture.
Whip Ambiante (B) until light and fluffy. When the temperature of the chocolate preparation reaches 35°C, incorporate the whipped cream
Heat up Ambiante(C) and pour onto the Belcolade Selection M. Mix until you obtain a smooth and homogeneous texture.
Whip Ambiante (D) until light and fluffy.
When the temperature of the chocolate preparation reaches 35°C, incorporate the whipped cream.
Put all ingredients together, mix with a paddle for 2 min at low speed and 2 min at medium speed. Spread the batter in the mold at 4 mm thickness.
7 min Oven Type: Convection
Top Temperature: 180°C
Bottom Temperature: 180°C
Closed
10% Water loss
Put the tarragon and dill in boiled water for 10 sec and put them in iced cool water.
Drain the herbs and mix them using a Robot-Coupe with 200g water. Sieve the mixture well.
Dry blend the agar agar with the sugar. Warm up the liquid till 40°c and add the agar-agar. Boil it for 30 sec.
Pour in silicon mold.
Initially, a Swiss Chef pâtissier Charles Fazi created this delectable dessert in its simplest form, consisting of whipped egg whites and chocolate, as a treat for Louis XVI. It wasn't until 1755 that Chef pâtissier Menon gave it the name "Chocolate mousse," which was also used to describe the foam that forms on top of a chocolate drink. As time went on, the recipe for chocolate mousse grew in popularity, with the inclusion of egg yolks, cream, and sugar, as seen in the 1820 recipe book, Cuisinier Royal. In the 1970s, with the modernization of Patisserie led by Gaston Lenotre, a French chef, Marc Debailleul, moved to Belgium and worked at the renowned Wittamer Patisserie. Debailleul created the Samba cake, which is an exquisite combination of dark and milk chocolate mousses, delicately nestled between layers of chocolate biscuit. This cake has been delighted taste buds for over 40 years and continues to enjoy enormous success.
Wittamer's reputation as a top Patisserie earned it a royal warrant of appointment to the Belgian court and allowed it to expand its business into other countries.
Now, imagine the possibilities as we re-imagine this timeless classic. We've brought together an intricate symphony of flavors and textures, pairing the chocolate mousse with zesty citrus notes, aromatic tarragon, and refreshing dill. To top it off, we've transformed the presentation into an aesthetically pleasing and delightful visual treat.
Together, let's embark on this exciting journey and write the next chapter in the delicious story of patisserie.
We invite you to join Puratos in re-inventing the classics and crafting new tales that will captivate consumers and keep them coming back for more. Because every patisserie creation has a story to tell.
696.15Kcal
Energy
1197.49Kj
Energy
26.06 g
Fat
17.13g
Saturates
26.65g
Carbohydrates
24.19 g
Sugars
*
| Energy 696.15Kcal | ||
| Energy 1197.49Kj | ||
| Fat 26.06 g | ||
| Saturates 17.13g | ||
| Carbohydrates 26.65g | ||
| Sugars 24.19 g | ||
| Fibers 3.26 g | ||
| Protein 4.3g | ||
| Salt 0.08mg |
