Mango and chocolate? Who knew!
For the mango compote, peel the mango skins away using a paring knife. Remove wedges from the peeled mango using a paring knife, these will be used later. Dice remaining mango. Heat the mango with the butter and sugar until the mangos are slightly softened. Sprinkle in the pectin and let this cool. It should be slightly thickened; it should look like very thick syrup. Fill the small moulds with the compote, cover, and freeze.
For the dacquoise, beat egg whites with cream of tartar and 1/4 of the granulated sugar, on low speed. Crush nuts and toast them lightly in the oven and cool. In a food processor, blend the toasted nuts, powdered sugar and flour together until fine. Meanwhile, set mixer to high speed and beat egg whites into a stiff peaks adding the remaining granulated sugar gradually. Stop mixer and fold the nuts and sugar mixture into the meringue.
Using a large offset spatula, spread dacquoise mixture onto a greased and lined tray. Bake at 200C for approximately 18 minutes. Remove from oven and let cool completely and chill. Brush melted chocolate coating on the surface (crust side up) of the dacquoise. Cut rounds from the sheet using cutter. Assemble the domes with the mousse, frozen mango compote, and almond dacquoise. Cover the moulds with plastic and freeze the domes until completely solid.
For the mousse, combine the sugar and water in a small, preferably heavy, saucepan cover for a couple of minutes after boiling and bring the mixture to 121C. Meanwhile, whip the egg yolks in a stand mixer until light and frothy. Slowly pour the hot syrup in thin stream into the egg yolks. Continue to whip on high speed until the pâté à bombe has doubled in volume and the bowl cools down. Set aside. Melt the chocolate over a water-bath, remove from the heat and mix in a third of the pate a bomb, add melted gelatine and whipped cream. Remove frozen compote from freezer.
Pipe a small amount of the mousse into the larger diameter moulds, place the frozen compote into the mould, pipe a little more mousse and then place the dacquoise onto the base. Tidy up before freezing completely.
For the mirror glaze, bloom the gelatine in cold water and set it aside while you heat the liquids. Meanwhile, bring the water, sugar, and condensed milk to a gently simmer. Turn off the heat and stir the bloomed gelatine into the mixture. Pass this mixture through the sieve to remove any gelatine clumps.
Pour the mixture over the chocolate until it dissolves. This should take about 5-10 minutes for all of the chocolate to fully melt. Use an immersion blender fully submerged into the liquid to avoid introducing any air bubbles. Blend this until the entire mixture is smooth and homogenous. Blend the food dye into the mirror glaze Allow the mirror glaze to cool to about 33°C. Make sure you stir periodically to prevent a film from forming on the top.
When the glaze is between 32°C-34°C, pour it over the cake. At this point be very careful not to get any bubbles. If you do you must manually pop them or strain the mixture through a sieve.
To assemble, remove frozen domes from moulds and place on wire rack. Pour a bit of the mirror glaze over your frozen domes. Let the mirror glaze cool until it gels on the domes. Sprinkle some shaved coconut around the circumference. Gently pat down the mango wedges and top off your domes.
Chocolate royal entremet
For the dark chocolate mousse, melt chocolate over a water-bath (just melted). Soak gelatine sheets in cold water for about 5 minutes and squeeze out and set aside
For the crème anglaise, bring milk to boil with 1/4 of the sugar on medium heat. Meanwhile, beat yolks and remaining sugar. Pour hot milk into the yolk mixture gradually and whisk well. Return to stove and cook custard to 85°C on low heat, stirring constantly. Do not boil. Remove from the heat, whisk in the melted gelatine and pass through a fine sieve over the melted dark chocolate. Whisk both mixtures well. Whip heavy cream to soft peaks. When the chocolate mixture reaches 38°C, fold in whipped cream in two batches using a whisk.
For the praline, toast nuts in a 190°C preheated oven for about 10 minutes. Let cool. (remove skin if desired).
Meanwhile, make caramel, in a hot saucepan stir in icing sugar over medium high heat and cook until it turns brown, but not too dark. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts onto a silicone mat and let cool completely. Break into pieces, saving some for the moulds. In a food processor throw in the caramelized nuts pieces and blend for 5 minutes or until it forms a paste.
For the praline crunch, melt milk chocolate and cocoa butter or coconut oil until just melted. Mix the melted chocolate mixture with the praline paste and fold in feuilletine and set aside at room temperature.
To temper the chocolate for the decorations, set aside about 25 to 30 percent of the chocolate. Place the remaining 70 to 75 percent of the chocolate in a microwave-safe bowl and microwave on (50 percent) half-power, stirring the mixture every minute until it is almost melted, about four to five minutes. Remove the bowl of chocolate from the microwave and stir to cool it slightly. Make sure to remove the bowl before all the chocolate is completely melted.
The last bits of solid chocolate will melt when it is stirred. Using a thermometer, check the temperature of the melted chocolate, it should be between 46–48C. Add the seed chocolate you have set aside. Start adding handfuls of the chocolate you set aside to the melted chocolate. Stir in the seeding chocolate bits continuously until the correct temperature is reached and the bits have dissolved completely.
This could take anywhere from 10 to 15 minutes, depending on the temperature of your environment. Your chocolate should now be tempered. Dark chocolate should be 31°C. Once tempered smooth over acetate, using a ruler trim to about 10cm wide. Cut diagonally to make triangles. Once nearly set roll acetate and stick together with tape. Set aside.
Use the dacquoise from the mango domes, using the shell moulds starting by partially filling with the mousse first from the sides to the centre using a piping bag. Then sprinkle the praline crunch over the mousse and top with the dacquoise (chocolate chablon side up), gently pushing down to even up the surface of the cake.
Freeze completely before un-moulding. Un-mould the mousse once frozen and place on wire rack. Spray with cocoa butter velvet spray. Pipe a small amount of ganache on top and place chocolate decoration on top.
Press Callebaut beads around base for decoration.
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