Chocolate and Orange Slices
Ingredients
Part Mousse
Part Preparo Brownie
Part Montagem
Part Recheio de Laranja
Process
01. Place the Zeelandia Brownie in the mixer.
02. Add the oil and eggs and mix on medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Pour into a greased and parchment paper-lined flat baking sheet (40 x 60 x 4 cm).
04. Bake at 200°C for approximately 14 minutes in a convection oven.
05. Let cool. Set aside.
ORANGE FILLING
01. Hydrate the unflavored, colorless gelatin with water. Let stand for approximately 5 minutes.
02. Peel the oranges, removing the skin and the white pith.
03. Remove the segements and cut the orange pulp into cubes.
04. Place the orange pulp and granulated sugar in a saucepan and heat for approximately 20 minutes or until the volume is reduced by half.
05. Add the reserved hydrated gelatin to the orange filling and mix until homogeneous.
06. Let cool.
01. Hydrate the unflavored, colorless gelatin with water. Let stand for approximately 5 minutes.
02. Heat the Chocolatier ChocoNut in a double boiler or microwave.
03. Add the whipped cream to the Chocolatier ChocoNut in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
ASSEMBLY
01. Melt the semi-sweet chocolate according to the manufacturer's instructions. Set aside.
02. Divide the Ready-to-Use Coconut Dacquoise into 3 pieces of 17 x 30 cm.
03. Spread a thin layer of the melted and reserved semi-sweet chocolate over the coconut dacquoise. Let dry.
04. Place in pre-greased rectangular molds (17 x 30 x 4 cm) with oil and sugar.
05. Place the coconut dacquoise at the bottom of the mold with the chocolate layer facing down.
06. Spread approximately 300 g of the reserved orange filling over each piece.
07. Cut the reserved brownie into rectangles of 17 x 30 x 1 cm and place over the orange filling.
08. Fill the mold with the reserved mousse. Use a spatula to smooth the surface.
09. Run a decorative comb over the mousse.
10. Place in the freezer to freeze.
11. Unmold and cut into slices of 4 x 10 cm.
Tips
- For better homogenization of the gelatin with the cream, first mix a small part of the cream with the dissolved gelatin and then add to the remaining cream.
- The Chocolatier ChocoNut should not exceed a temperature of 40°C, as it may lose its characteristics and the aeration of the mousse.
- You can decorate the surface of the slices with chocolate swirls or a thin layer of sifted cocoa powder.
Yield
36 Slices of 105 g
Equipment
Oven , Mixer , Stove , Refrigerator , Freezer , Spatula , Spoon , Saucepan , Paddle Attachment , Scale , Flat Baking Sheets , Knife , Container , Bowl , Microwave , Parchment Paper , Decorative Comb , Rectangular Mold
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 237 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 61 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Chocolate and Orange Slices
Ingredients
Part Montagem
Part Recheio de Laranja
How to make it
BROWNIE PREPARATION
01. Place the Zeelandia Brownie in the mixer.
02. Add the oil and eggs and mix on medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Pour into a greased and parchment paper-lined flat baking sheet (40 x 60 x 4 cm).
04. Bake at 200°C for approximately 14 minutes in a convection oven.
05. Let cool. Set aside.
ORANGE FILLING
01. Hydrate the unflavored, colorless gelatin with water. Let stand for approximately 5 minutes.
02. Peel the oranges, removing the skin and the white pith.
03. Remove the segements and cut the orange pulp into cubes.
04. Place the orange pulp and granulated sugar in a saucepan and heat for approximately 20 minutes or until the volume is reduced by half.
05. Add the reserved hydrated gelatin to the orange filling and mix until homogeneous.
06. Let cool.
01. Hydrate the unflavored, colorless gelatin with water. Let stand for approximately 5 minutes.
02. Heat the Chocolatier ChocoNut in a double boiler or microwave.
03. Add the whipped cream to the Chocolatier ChocoNut in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
ASSEMBLY
01. Melt the semi-sweet chocolate according to the manufacturer's instructions. Set aside.
02. Divide the Ready-to-Use Coconut Dacquoise into 3 pieces of 17 x 30 cm.
03. Spread a thin layer of the melted and reserved semi-sweet chocolate over the coconut dacquoise. Let dry.
04. Place in pre-greased rectangular molds (17 x 30 x 4 cm) with oil and sugar.
05. Place the coconut dacquoise at the bottom of the mold with the chocolate layer facing down.
06. Spread approximately 300 g of the reserved orange filling over each piece.
07. Cut the reserved brownie into rectangles of 17 x 30 x 1 cm and place over the orange filling.
08. Fill the mold with the reserved mousse. Use a spatula to smooth the surface.
09. Run a decorative comb over the mousse.
10. Place in the freezer to freeze.
11. Unmold and cut into slices of 4 x 10 cm.
Tips
- For better homogenization of the gelatin with the cream, first mix a small part of the cream with the dissolved gelatin and then add to the remaining cream.
- The Chocolatier ChocoNut should not exceed a temperature of 40°C, as it may lose its characteristics and the aeration of the mousse.
- You can decorate the surface of the slices with chocolate swirls or a thin layer of sifted cocoa powder.
Yield
36 Slices of 105 g
Equipment
Oven , Mixer , Stove , Refrigerator , Freezer , Spatula , Spoon , Saucepan , Paddle Attachment , Scale , Flat Baking Sheets , Knife , Container , Bowl , Microwave , Parchment Paper , Decorative Comb , Rectangular Mold
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 237 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 61 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.