SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Josep Maria Ribé - Santongo Chocolate – Citrus

Original recipe by Josep Maria Ribé
Recipe for 8 desserts, each 12 cm in diameter and 4 cm high.

Chocolate sponge cake with an almond paste base

50% almond paste - 250 g
Sugar - 70 g
Egg yolks - 120 g
Whole eggs - 90 g
Egg whites - 150 g
Sugar - 80 g
T45 flour - 65 g
Mycryo Callebaut 21% cocoa powder - 20 g
Callebaut 100% cocoa paste - 70 g
Fresh butter - 65 g

In the Robot-Coupe®, mix the almond paste with the sugar, then gradually add the whole eggs and egg yolks until a smooth, lump-free paste is obtained.

Whip. Meanwhile, whip the egg whites with the sugar. Mix with the previous mixture, and add the sifted cocoa and flour.

Melt the butter and cocoa paste at 50 °C and add to the mixture little by little. Roll out onto 40 x 60 cm baking trays to a thickness of 8 mm. Bake in the oven at 190 °C for 10 minutes.

Set aside in the freezer until ready to assemble.

Hazelnut and cocoa praline

Callebaut cocoa nibs - 150 g
Roasted hazelnuts - 250 g
Sugar - 200 g
Salt - 2 g
Callebaut feuilletine flakes - 60 g

Roast the cocoa nibs at 120 °C for 6 minutes. Make a caramel with the sugar, and add the hazelnuts and nibs just before it reaches the caramelisation point.

Stir and remove from the heat, then spread onto a Silpat®. Once the caramel has cooled, break it up and place it in the Robot-Coupe® to make a traditional praline. Add the feuilletine flakes, and set aside at room temperature until ready to assemble.

Poached oranges

Sweet oranges with thick peel - 1 000 g

Boil the oranges, covered with water, for 1 hour 30 minutes. Change the water every 20 minutes to remove any bitterness. Set aside in the fridge.

Cut the oranges, remove the seeds and stalks, then mince in a meat mincer. Keep chilled until needed.

Orange citrus compote

Group 1

Poached and chopped orange (previous recipe) - 400 g
Yuzu purée - 100 g
Mandarin purée - 120 g
Passion fruit purée - 120 g
Orange juice - 120 g
Sugar - 150 g
SOC CHEF NH pectin - 16 g
SOC CHEF glucose syrup - 50 g
Honey - 100 g
Cointreau 60 % ABV - 20 g

In a saucepan, combine the ingredients from the first group and heat. Mix the pectin and sugar, then sprinkle into the mixture whilst stirring vigorously. Add the remaining sugars and bring to the boil. Remove from the heat and add the Cointreau. Immediately pour 90 g into moulds 10 cm in diameter and 2 cm high. Freeze until ready to assemble.

Satongo Light Chocolate Mousse

Group 1

Water - 250 g
SOC CHEF milk protein - 4 g
SOC CHEF xanthan gum - 0,5 g
Satongo 72% cocoa Callebaut dark couverture - 520 g
Meringue 50% egg whites/SOC CHEF atomised glucose - 250 g
Semi-whipped cream 35% fat - 300 g

Combine the ingredients from the first group in a bowl and blend until all ingredients are fully incorporated. Melt the chocolate at 45 °C and emulsify with water at 30 °C. Blend until a perfect emulsion is achieved.

At approximately 35 °C, gently fold in the meringue and semi-whipped cream. Use immediately.

Cocoa glaze

Group 1

Water - 400 g
Sugar - 400 g
SOC CHEF glucose syrup - 550 g
Cream (35% fat) - 450 g
200 Bloom gelatine leaves (pre-soaked in cold water) - 34 g
Callebaut Mycryo cocoa powder 21% - 170 g

Bring the ingredients in the first group to the boil at 112 °C. Add the cream and cocoa, stirring constantly. Return to the boil. Remove from the heat and add the pre-soaked and squeezed gelatine. Blend in a food processor and leave to rest for 12 hours before use.

Use at 35–40 °C to glaze the well-frozen mousse.

Cocoa-based sponge base

Fresh butter - 60 g
Whole milk - 100 g
T45 flour - 60 g
T55 flour - 20 g
Callebaut Mycryo 21% cocoa powder - 35 g
Whole eggs - 125 g
Egg yolks - 100 g
Sugar - 75 g
Egg whites - 200 g

Mix the two types of flour and the cocoa. Heat the milk and butter in a saucepan, then add the dry ingredients to make a choux pastry.

Remove from the heat and add the egg yolks and whole eggs, mixing quickly to form a roux.

Whisk the egg whites with the sugar. Gently fold the whisked egg whites into the rest of the mixture. Spread the sponge mixture onto a 60 x 40 cm baking tray to a thickness of 6 mm. Bake in a fan oven at 175 °C for 12 minutes.

Set aside in the freezer until ready to assemble.