Pure Balance

Prepare the spice mix with

Whip

Add the egg yolks without beating

Add

Add

Make some discs of 16 cm in diameter and top with

Make some discs of 6.3 in / 16 cm in diameter and top with

Finish by baking at 180°C for approximately 10 minutes.

Finish by baking at 356°F/180°C for approximately 10 minutes.

Dry caramelise

Deglaze with a mixture of

Add

Chill at 50°C and add

Chill at 122°F/50°C and add

Mix and add when the caramel reaches around 30°C.

Mix and add when the caramel reaches around 86°F/30°C.

Melt at approximately 113°F/45°C

Pre-crystallise and spread a fine layer on guitar sheets.
Cut out discs of 6.3 in / 16 cm in diameter before total crystallisation takes place.
Reserve for assembly.

Pre-crystallize and spread a fine layer on guitar sheets.
Cut out discs of 6.3 in / 16 cm in diameter before total crystallization takes place.
Reserve for assembly.

Make a custard and heat to approximately 82/83°C

Make a custard and heat to approximately 179/181°F or 82/83°C

Pour the custard over

Emulsify everything properly and check that the temperature of the mixture is approximately 45°C.

Emulsify everything properly and check that the temperature of the mixture is approximately 113°F/45°C.

Add

Assemble components immediately.

Bring to a boil

Add

Pour all over

Emulsify well and strain to finish.
Store in the refrigerator and use at around 40°C on the well frozen desserts.

Emulsify well and strain to finish.
Store in the refrigerator and use at around 104°F/40°C on the well frozen desserts.

Prepare rings of 7 in / 18 cm in diameter and 1.4 in / 3.5 cm deep.
Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel.
Top with the flourless chocolate cake.
Store in the freezer.
Once frozen, unmould and glaze with the Ocoa™ icing.
Finish by placing chocolate sheets on the sides of the cake as shown in photo.