Toulouse with Callebaut #Power80

Recipe components

Gluten free chocolate cake


285gegg yolks


200g Callebaut - Finest Belgian Dark Chocolate - Power 80

442g egg white

165g sugar

75g Power 80 dark callets chopped for sprinkling


Make sabayon with eggs and sugar. Warm chocolate to 45c, fold into sabayon. Make meringue with egg white and sugar. Fold into chocolate sabayon. Bake at 180c 13 mins. 

Earl grey milk chocolate cremeux


256g milk

30g Earl Grey tea

300g Callebaut - Single Origin Chocolate - Arriba

100gCallebaut - Finest Belgian Dark Chocolate - Power 80

156g butter

46g sorbitol

25g dextrose


Make infusion with milk and earl grey. Strain the milk earl tea and continue to make ganache with with sorbitol and dextrose and dark chocolate. Add the butter into ganache at 40 and emulsify with a power immersion blender. Reserve till use.

Reconstituted Compote


300gblackberry puree

100gstrawberry puree

90g raspberry puree

105g Sugar

9gpectin X

5810g lime puree

100g Black currants, fresh or frozen

100g poached blackcurrant juice


Warm the purees upto 45c. Add the pectin x58 mixed with sugar and heat up to 80c.  Stop cooking and whisk in the lemon puree.  Set in Gn pan. To reconstitute the compote to form a gel Blend the compote with black current jus to give a smooth texture. Reserve until use.

Intense chocolate mousse


153g milk

153g cream

30g sugar

63g egg yolks

215g Callebaut - Finest Belgian Dark Chocolate - Power 80

175g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811

525g cream


Make cream anglais by poaching milk cream sugar and egg yolk to 82c. add it to melted chocolates. Cool down to 40c and fold in whipped cream

Chocolate streusel reconstituted


128g butter

128g brown palm sugar

128g almond powder

1g fleur de sel

105g Gluten free flour

105g Callebaut - Finest Belgian Dark Chocolate - Power 80

30g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811


Make gluten free crumble with butter , brown sugar  sea salt  and almond powder. Bake at 165c for 15mins.  Once cooled add into melted chocolate to make a sticky chocolate streusel. Line the ring with the sticky streusel. Reserve in chiller.

White glaze


50g cream

50g milk

50g water

335g Callebaut - Finest Belgian White Chocolate - Recipe N° W2

168g glucose

200g Neutral cold glaze

135g Condense milk

17g gelatin

3g red colour solution

8g purple colour solution


Boil milk, cream and glucose add to the white chocolate and make a ganache. Warm neutral glaze and condense milk and blend into the ganache with gelatin . Add colour as needed.

Spider glaze


100gneutral glaze

3gsilver colour


Edible flower Dark Chocolate garnish

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