Choco Ginger Mouse

Chocolate Cremeaux

120 gram Milk
15 gram Fresh Ginger
105 gram Cream
25 gram Glucose
40 gram Yolk
85 gram Embassy Oceanic Blend 65% Dark Chocolate
50 gram Embassy Azalea 34% Milk Chocolate

• Heat up the milk and add in the chopped ginger, infuse for 20 min
• Sieve and mix it with cream and glucose
• Heat up again and add in the yolk, cook until 82 degree
• Pour to the chocolate, and blend with hand blender until emulsify

Chocolate Sponge

275 gram Whole Eggs
80 gram Sugar
1 gram Salt
210 gram Embassy Equatorial Blend 56% Dark Chocolate
60 gram Flour
30 gram Cocoa Powder
30 gram Vegetable Oil

• Whisk together the whole eggs and sugar to a ribbon stage texture
• At the same time melt the chocolate
• Add in the sifted flour, cocoa powder, salt and vegetable
• Fold slowly the melted chocolate into the mixture
• Spread on the baking tray and bake at 200^o C for 20 minutes

Chocolate Caramelize Cashew Nut

70 gram Caramelize Cashew Nut
20 gram Embassy Oceanic Blend 65% Dark Chocolate
10 gram Chocolate Cream
10 gram Butter

• Mix all the ingredients together and make a thin layer around 3-4mm thickness

Caramelize Cashew Nut

150 gram Sugar
200 gram Chopped Cashew
15 gram Butter

• Make a dry caramel and add in the pre heat chopped cashew nut
• Stir until all cover with caramel and last add in the butter
• Mix well and pour into the silpat and let it cool down

Milk Chocolate Mousse

125 gram Milk
5 gram Gelatin
80 gram Embassy Azalea 34% Milk Chocolate
50 gram Embassy Oceanic Blend 65% Dark Chocolate
250 gram Whipped Cream

• Heat up the milk, pour to the chocolates and blooming gelatin
• Blend it with hand blender until emulsify
• Let it cool down and fold in the whipped cream.