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Ingredients
CHOCOLATE SHORTBREAD BISCUIT
  • 100 g Unsalted Butter
  • 90 g Castor Sugar
  • 1 g Fine Salt
  • 45 g Egg Yolks
  • 124 g T55 Soft Flour
  • 6 g Coco Powder
  • 4 g Baking Powder
MANDARIN PATE D FRUIT JAM
  • 200 g Mandarin Puree
  • 80 g Castor Sugar
  • 6 g Yellow Pectin
  • 30 g Glucose
  • 2 g Orange Zest
  • 2 g Citric Acid
  • 1 g water
DARK CHOCOLATE MOUSSE
  • 62 g Coeur De Guanaja 80% Dark Chocolate
  • 78 g Cocoa Powder
  • 120 g Unsalted Butter
  • 64 g Egg yolks
  • 10 g Whole egg
  • 60 g Castor sugar
  • 40 g water
  • 180 g Whippped Cream
  • 100 g Chopped Caramelised Hazelnuts
CHOCOLATE HAZELNUT MOUSSE
  • 70 g Egg yolks
  • 80 g Castor Sugar
  • 20 g Water
  • 65 g Tanariva milk Chocolate
  • 180 g Whipping Cream
  • 55 g Hazelnut Paste
MANDARIN CHOCOLATE BAR MANDARIN CHOCOLATE BAR
MANDARIN CHOCOLATE BAR

A modern pretty cake with the flavours of chocolate and mandarin.

Its my take on the classic "Terry's chocolate Orange" in a funky cake form

Prep 2 hours
Total 3 hours

CHOCOLATE SHORTBREAD BISCUIT:

Cream the butter and sugar on a mixing machine with the paddle attachment.

Add the egg yolks and the salt and mix to a smooth paste. Sieve the cocoa powder, flour and baking powder.

Turn the machine down on a low speed and add the dry ingredients in two stages.

As soon as the mix becomes a dough remove from the machine.

Clingfilm the paste and refrigerate for one hour. 

Roll between two silicone sheets of paper and roll to 1cm depth.

Bake at 165c for 10 minutes cut when warm with a 12 inch cake ring. Leave aside to cool.


MANDARIN PATE D FRUIT JAM:

Bring the glucose, puree and Orange zest to the boil.

Mix the sugar and pectin together.

Gradually add the pectin sugar to the liquid, cook to 105c.

Add the citric acid and water and pour into the cake ring, on top the cold baked chocolate biscuit.

Place in the fridge for 45 minutes to set.


DARK CHOCOLATE MOUSSE:

Make a pate bombe with the whole eggs, yolks, sugar and water. Whip the cream to ribbon stage.

Melt the chocolate to 45c, melt the butter to 40c then mix to the two together.

Sieve the cocoa powder, add to the chocolate butter mix, fold in the pate bombe, finally add the whipped cream.

Pour the mousse to 1cm depth on top of the cold set mandarin jam, place in the freezer to set for 45 minutes.


CHOCOLATE HAZELNUT MOUSSE:

Make a pate bombe with the yolks, sugar and water, melt the Tanariva chocolate to 40c.

Whip the cream to ribbon stage.

Add the hazelnut paste to the pate bombe, fold this mix into the melted chocolate.

Finally fold in the whipped cream.

Pour the mousse to 1cm depth on top of the frozen dark chocolate mousse.

I then place a brick wall imprint mat on top and press firmly down.

Place in the freezer to set for 3 hours to set. Remove the silicone mat from the cake first and then blowtorch the ring slightly to remove.

If you do not have a blowtorch place a small knife in hot water, run this around the outside of the ring to remove it.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

MANDARIN CHOCOLATE BAR

A modern pretty cake with the flavours of chocolate and mandarin.

Its my take on the classic "Terry's chocolate Orange" in a funky cake form

favorite
print
rate
Prep 2 hours
Total 3 hours
Serves
US | Metric
Ingredients
CHOCOLATE SHORTBREAD BISCUIT
  • 100 g Unsalted Butter
  • 90 g Castor Sugar
  • 1 g Fine Salt
  • 45 g Egg Yolks
  • 124 g T55 Soft Flour
  • 6 g Coco Powder
  • 4 g Baking Powder
MANDARIN PATE D FRUIT JAM
  • 200 g Mandarin Puree
  • 80 g Castor Sugar
  • 6 g Yellow Pectin
  • 30 g Glucose
  • 2 g Orange Zest
  • 2 g Citric Acid
  • 1 g water
DARK CHOCOLATE MOUSSE
  • 62 g Coeur De Guanaja 80% Dark Chocolate
  • 78 g Cocoa Powder
  • 120 g Unsalted Butter
  • 64 g Egg yolks
  • 10 g Whole egg
  • 60 g Castor sugar
  • 40 g water
  • 180 g Whippped Cream
  • 100 g Chopped Caramelised Hazelnuts
CHOCOLATE HAZELNUT MOUSSE
  • 70 g Egg yolks
  • 80 g Castor Sugar
  • 20 g Water
  • 65 g Tanariva milk Chocolate
  • 180 g Whipping Cream
  • 55 g Hazelnut Paste

CHOCOLATE SHORTBREAD BISCUIT:

Cream the butter and sugar on a mixing machine with the paddle attachment.

Add the egg yolks and the salt and mix to a smooth paste. Sieve the cocoa powder, flour and baking powder.

Turn the machine down on a low speed and add the dry ingredients in two stages.

As soon as the mix becomes a dough remove from the machine.

Clingfilm the paste and refrigerate for one hour. 

Roll between two silicone sheets of paper and roll to 1cm depth.

Bake at 165c for 10 minutes cut when warm with a 12 inch cake ring. Leave aside to cool.


MANDARIN PATE D FRUIT JAM:

Bring the glucose, puree and Orange zest to the boil.

Mix the sugar and pectin together.

Gradually add the pectin sugar to the liquid, cook to 105c.

Add the citric acid and water and pour into the cake ring, on top the cold baked chocolate biscuit.

Place in the fridge for 45 minutes to set.


DARK CHOCOLATE MOUSSE:

Make a pate bombe with the whole eggs, yolks, sugar and water. Whip the cream to ribbon stage.

Melt the chocolate to 45c, melt the butter to 40c then mix to the two together.

Sieve the cocoa powder, add to the chocolate butter mix, fold in the pate bombe, finally add the whipped cream.

Pour the mousse to 1cm depth on top of the cold set mandarin jam, place in the freezer to set for 45 minutes.


CHOCOLATE HAZELNUT MOUSSE:

Make a pate bombe with the yolks, sugar and water, melt the Tanariva chocolate to 40c.

Whip the cream to ribbon stage.

Add the hazelnut paste to the pate bombe, fold this mix into the melted chocolate.

Finally fold in the whipped cream.

Pour the mousse to 1cm depth on top of the frozen dark chocolate mousse.

I then place a brick wall imprint mat on top and press firmly down.

Place in the freezer to set for 3 hours to set. Remove the silicone mat from the cake first and then blowtorch the ring slightly to remove.

If you do not have a blowtorch place a small knife in hot water, run this around the outside of the ring to remove it.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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