Chocolate Flower Pot - Puratos

Method

Almond Cake

Sift the cocoa powder, almond flour, Tegral Satin CL Cream Cake and flour.
Melt the Coverlux Dark and heavy cream to 104F. Whip the egg whites and sugar.
Fold the Coverlux Dark and heavy cream into the whipped egg whites. Fold in the sifted dry ingredients.
Bake at 350°F for 15-18 minutes.
Once the cake is baked trim the top and hollow the center with a round apple corer/ peeler.

Chocolate Coating

Mix Belcolade Noir Selection - 100% with 10% - oil and 15% - sesame seeds.
Melt the Chocolate and mix in the oil. Add the sesame seeds.
Dip the frozed cake in the chocolate.

Cremeux

Make an English Cream: Heat the milk, heavy cream, sugar and yolks to 185°F.
Strain through a sieve over the Belcolade Lait Selection and Cocoa Butter.
Mix with a hand blender till it is homogeneous. Fill the center of the cakes.
Chill in the fridge for 30 minutes so the chocolate can crystallize before freezing – if you need to freeze your cake.

Chocolate Chantilly

Melt the Belcolade Noir Selection to 115°F.
Whip the Cream to a soft peak.
Add a small amount of whipped cream to the melted chocolate then add the rest of the whipped cream. Use right away.
Pipe it on top of the cake then add the chocolate garnish.

Assembly

Decorate with candied nuts, micro green and chocolate.

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