Golden Chocolate Moon

Ingredients

Chocolate Ganache

• 540    gram    Embassy Continental Blend Dark Chocolate Couverture 75%
• 362    gram    Milk
• 170    gram    Whipping Cream
• 151    gram      Butter
• 1    pinch        Sea salt

Method

1. Heat salt, milk and whipping cream, until 80°Celcius.
2. Then pour into Embassy Continental Blend Dark Chocolate Couverture 75% then stir until well.
3. Then add room temperature butter, blend until smooth.

Hazelnut Praline 75%

• 555    gram    Hazelnut (roasted)
• 148    gram    Castor Sugar
• 38    gram    Glucose
• 2.2    gram    Salt
• 1    pcs           Vanilla Pod

Method

1. Make golden caramel from castor sugar and glucose, let set in silpan.
2. Then blen in food processor hazelnut and crushed caramel.
3. Wait until become a paste add salt and vanilla.

Chocolate Sponge

• 160 gram Egg Yolk

• 80 gram Egg

• 60 gram Sugar

• 40 gram Invert Sugar

• 80 gram Flour

• 40 gram Cocoa Powder

• 40 gram Clarified Butter

• 40 gram Embassy Oceanic Blend Dark Chocolate Couverture 65%

• 200 gram Egg White

• 80 gram Sugar

• 2.4 gram Salt

   

1. Mix the eggs with sugar and invert sugar until ribbon stage
2. Make meringue with egg white and sugar until, soft peak
3. Then fold the egg mixture and meringue until well then add dry ingredients 
4. Then add liquid ingredients ( clarified butter and Embassy Oceanic Blend Dark Chocolate Couverture 65%)
5. Then baked in 170 Celsius for 12 minutes

Salted Egg Filling

• 7 pcs Salted Egg Yolk

   

• 50 gram Icing Sugar

   

• 20 gram Embassy Zen White Chocolate 33%

   

• 90 gram Butter

   

• 10 gram Custard Powder

   

• 15 gram Milk Powder

Method

1. Make golden caramel from castor sugar and glucose, let set in silpan.
2. Then blen in food processor hazelnut and crushed caramel.
3. Wait until become a paste add salt and vanilla.

Crispy Streusel Base

• 100 gram Butter

• 100 gram Brown Sugar

• 100 gram Toasted Almond Powder

• 100 gram Flour

• 75 gram Embassy Continental Blend Dark Chocolate Couverture 75%

• 62 gram Hazelnut Paste 75%

• 62 gram Fuelletine

• 1.5 gram Sea Salt Crushed
  

Method

• Mix butter, brown sugar, toasted almond, flour and baked 170 celsius for 10 minutes.
• Then melt Embassy Continental Blend Dark Chocolate Couverture 75% and mix with Hazelnut Paste 75%.
• Add fulltime, Sea Salt crushed and baked streusel pour into chocolate.
• Then flatten.

Assembly

1. Make shell with Embassy Oceanic Blend Dark Chocolate Couverture 65%.
2. Then pour the chocolate ganache.
3. Next pour the salted egg yolk ganache.
4. The cover with chocolate sponge then add hazelnut 75% praline.
5. Then cover again with chocolate streusel.
6. Then capping with Embassy Continental Blend Dark Chocolate Couverture 75%.