Naranjah

When oranges meet with chocolate. Classic flavors adapted to a modern version.
Ga naar producten

CHOCOLATE ORANGE VIENNOIS SPONGE-80G

  • Egg yolks 115g
  • Whole eggs 310g
  • Sugar ( 1) 240g
  • Orange zest 20g
  • Egg whites 190g
  • Sugar ( 2) 75g
  • Flour T 45 75g
  • Cocoa powder 75g
  • Total 1842g

CHOCOLATE ORANGE VIENNOIS SPONGE-80G

Whip together the egg yolks with the whole eggs and sugar (1). Swarm the egg whites with sugar (2) and mix to the first egg mixture. Fold the sifted flour and cocoa powder. Spread the sponge mass into round mold of ø16cm and bake at 170°C. Unmold, freeze and cut in slices of 12mm.

MUSCOVADO STREUZEL

  • Muscovado sugar 65g
  • Flour T 55 65g
  • Almond powder 65g
  • Butter 84% 65g
  • Total 260g

MUSCOVADO STREUZEL

Mix together the muscovado sugar, almond powder and flour. Cut the cold butter in small dices and add it to the powder mixture. Place in the mixer with the paddle attachment and mix until forming small balls. Distribute regularly the streusel onto a silicon mat and bake at 155°C.

PRESSED SHORTBREAD-150G

  • Muscovado streusel 125g
  • Feuillantine 215g
  • Dark chocolate 68% 215g
  • “Fleur de sel” 1g
  • Total 556g

PRESSED SHORTBREAD-150G

Crumble the hot streusel, add the Feuillantine and the chopped chocolate. Mix until homogenous mixture and add the fleur de sel. Spread into a mold of ø16cm and let crystallize.

ORANGE COMPOTE-170G

  • Orange puree 75g
  • Fresh oranges slices 300g
  • Inverted sugar 20g
  • Granulated sugar 40g
  • Pectin NH 8g
  • Lemon juice 2g
  • Total 445g

ORANGE COMPOTE-170G

Heat up purees, fresh oranges slices and inverted sugar at 50°C. Pour slowly the mixture sugar/pectin mixing well and bring to a boil for 2 minutes. Remove from heat and add the gelatin previously hydrated and melted. Add the lemon juice and mix well. Pour directly into a rounded silicon form of ø16cm and freeze.

LIGHT NYANGBO CHOCOLATE MOUSSE-450G

  • Whole milk 310g
  • Gelatin powder 200 bloom 5g
  • Water 30g
  • Nyangbo chocolate 64% 360g
  • Heavy cream 35% fat 625g
  • Total 1330g

LIGHT NYANGBO CHOCOLATE MOUSSE-450G

Heat the milk and add the rehydrated gelatin. Gradually pour the hot milk over the partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Check the temperature to be between 39-42°C for dark chocolates. Fold the chocolate onto the soft airy whipped cream. Pour out immediately. Freeze. 

WHITE CHOCOLATE SPRAY-60G

  • White chocolate 350g
  • Cocoa butter 150g
  • Total 500g

WHITE CHOCOLATE SPRAY-60G

Melt separately the chocolate and cocoa butter. Mix them together, the temperature as to be at 45°C, and place into the electric gun. 

DARK CHOCOLATE GLAZE-200G

  • Water 45g
  • Sugar 65g
  • Glucose DE 38/40 80g
  • Sweetened condensed milk 65g
  • Dark chocolate 68% 100g
  • Cocoa butter 15g
  • Mirror neutral glaze 130g
  • Water 15g
  • Total 515g

DARK CHOCOLATE GLAZE-200G

Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk, then gradually combine the mixture with the melted chocolate and cocoa butter. Immediately mix using an immersion blender to make a perfect emulsion. Bring the ABSOLU CRISTAL to the boil, add it to the smaller portion of water and mix using an immersion blender. Store in the refrigerator. Leave to set for 12 hours before use. 

ORANGE MANGO JELLY-65G

  • Orange juice 200g
  • Mango puree 100g
  • Sugar 60g
  • Agar agar 6g
  • Gelatin powder 200 bloom 5g
  • Water 30g
  • Total 401g

ORANGE MANGO JELLY-65G

Heat the purees at 40°C and pour gradually, stirring well, the mixture sugar/agar-agar. Bring to a boil and add the melted gelatin. Pour into a form of ø16cm. Freeze, unmold and cut into equal triangles. Reserve for decoration.

Assembly, layout and finishing

Assemble 2 layers of sponge with one layer of orange compote in the middle. Freeze.
Take the mold with the pressed shortbread inside, out of the freezer. Pour a very thin layer of chocolate mousse over and place directly the frozen chocolate/orange core on top pressing gently. Unmold and put back in the freezer for few minutes.
Pour the mousse into the silicon Eclipse mold (2 parts) halfway in. With an inox spatula press the mousse over the rounded edges, add some mousse back in the center and place the core over the mousse to fit perfectly at the top of the mold. Freeze.
Unmold and protect one half of the cake with a ruler and spray directly the white chocolate mixture over the other half. Reheat the dark chocolate glaze at 40°C, then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Glaze the other half of the cake. Decorate the cake with some piece of chocolate shortbread, the orange mango jelly triangles and the Dobla decoration : Orange 3D.

Enjoy this exciting recipe.

Featured Product(s)