Orange in Chocolate CATALOGUE
Chocolate-orange sponge, Orange jelly, Chocolate mousse and Chocolate glaze — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing speed (sponge)
- low
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
- glaze temperature
- 38 °C
Ingredients
Chocolate-orange sponge
| Ingredient | Quantity |
|---|---|
| Chocolate-Orange Cake Mix | 500 g |
| Eggs | 125 g |
| Oil | 125 g |
| Water | 125 g |
Orange jelly
| Ingredient | Quantity |
|---|---|
| Orange-flavoured jelly powder | 130 g |
| Frugella Orange | 500 g |
| Water | 330 g |
| Ground cloves | 2 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Cream (30% fat) | 1050 g |
| Gelatine | 20 g |
| Water | 90 g |
| Ground cardamom | 5 g |
| Gingerbread spice | 2 g |
| Rosemary | 5 g |
Chocolate glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 240 g |
| Butter | 60 g |
| Water | 75 g |
| Gelatine | 12 g |
| Food colouring | 2 g |
| Cream (30% fat) | 360 g |
Method
- Chocolate-orange sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into 4 rings 15 cm in diameter, about 200 g per piece. Bake at 180°C for about 25-30 minutes. Cut the cooled sponge into two equal discs. Place one disc into each of the 4 rings 15 cm in diameter lined with ring-lining film. Freeze.
- Orange jelly
Dissolve the orange-flavoured jelly powder in hot water, add the cloves and Frugella Orange. Pour the finished jelly over the four cooled discs, 240 g per piece, and press down with the second disc. Freeze.
- Chocolate mousse
Soak the gelatine in cold water. Whip the chilled cream (750 g). Bring the remaining cream (300 g) to the boil with all the spices. Dissolve the soaked gelatine in the hot liquid and pour it over the Arabesque chocolates. Combine with the whipped cream to make the mousse. Deposit the mousse into four rings 17 cm in diameter, about 360 g each, and press in the frozen sponge disc with jelly. Freeze the whole.
- Chocolate glaze
Soak the gelatine in cold water. Bring the cream and butter to the boil, dissolve the soaked gelatine in the hot liquid and pour it over the Arabesque Lait 34 chocolate. After a moment, when the chocolate has melted, add Paletta Cold and blend everything. Bring to a temperature of 38°C. Glaze the frozen cakes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.