Zesty Choco Mandarin Swirl

Bloom the Gelatine
Soak the gelatine in cold water until fully softened.
Once bloomed, drain excess water and set aside.

Prepare the Syrup
In a saucepan, combine water & sugar, and glucose.
Bring to a boil, ensuring the sugar is completely dissolved.

Add Gelatine
Remove the syrup from heat.
Add the bloomed gelatine and mix until completely melted and incorporated.

Make the Emulsion
Pour the hot syrup over the Jivara milk chocolate.
Let sit for 1–2 minutes, then emulsify using a hand blender until smooth and glossy.
Allow the mixture to cool to around 35–40°C.

Fold in Whipped Cream
Gently fold in the soft whipped cream in two or three additions.
Mix carefully to maintain the light texture.

Use or Store
Pipe or pour immediately into molds, glasses, or rings.
Refrigerate for at least 4–6 hours or until fully set.
Ideal for entremets, layered desserts, or verrines.

Infuse Milk and Cream:
In a saucepan, combine milk, cream, and crushed cardamom pods.
Heat gently until just below boiling (around 85°C).
Remove from heat, cover, and let infuse for 30 minutes.

Mix Yolks and Sugar:
In a bowl, whisk egg yolks and sugar until pale and slightly thick.

Temper the Yolks:
Strain the warm milk mixture to remove cardamom pods.
Slowly pour a little of the hot liquid into the yolk mixture while whisking.
Then return everything to the saucepan.

Cook the Custard:
Cook over low heat, stirring constantly, until it reaches 82–84°C and coats the back of a spoon. (Do not boil.)

Cool and Rest:
Strain again, stir in glucose or honey (if using), and cool quickly over an ice bath.
Cover and refrigerate at least 6 hours or overnight.

Churn and Freeze:
Churn in an ice cream machine until soft-serve consistency, then freeze until firm (about 4–6 hours).

Bloom Gelatin
Soak gelatin sheets in cold water for about 10 minutes.

Make the Ganache
Heat the fresh cream until just below boiling.
Pour over both chocolates.
Mix gently until fully emulsified and smooth.
Add the bloomed gelatin and mix well to dissolve.
Allow the ganache to cool down to room temperature (around 25–30°C).

Prepare the Foam
Add the fresh egg whites to the cooled ganache.
Strain the mixture through a fine sieve to remove any lumps.

Charge the Siphon
Pour the mixture into a 1 L siphon gun (cream whipper).
Charge with 2 N₂O cartridges, shaking well after each charge.
Rest the siphon for about 10–15 minutes at room temperature.
Fill the siphon foam into paper cups (about 1/3 full).
Put the cup upside down
Let the sponges cool and freeze at -18°C.

Finishing
Break into irregular “rock” shapes.
Optional: freeze-dry or coat lightly with chocolate spray for texture.

In a saucepan, combine the mandarin purée, cream, sugar, egg yolks, and cornstarch.

Cook over medium heat, stirring constantly, until the mixture reaches 85°C.

Remove from heat and add the softened gelatin. Mix well until fully dissolved.

Pour the crémeux onto trays, spread evenly, and chill until set.

In a saucepan, combine the Mandarin purée, water, and the first amount of sugar (200 g). Bring the mixture to a boil.

Add the remaining sugar (67 g) and agar. Continue to cook while stirring for about 5 minutes to fully activate the agar.

Pour the mixture into a tray or mold and let it set in the chiller until firm.

Once set, blend the jelly until smooth.

Add the Miroir Neutre then mix well until evenly combined.

Preheat oven to 160°C.

In a large mixing bowl, combine sugar, flour, cocoa powder, and almond powder. Mix well to evenly distribute the dry ingredients.

Add melted butter gradually and mix until the mixture becomes crumbly in texture (like coarse sand).

Spread evenly on a baking tray lined with parchment paper.

Bake at 160°C for 15–20 minutes, stirring halfway through to ensure even baking.

Let it cool completely, then break into small crumbles.

Store in an airtight container at room temperature or refrigerate for longer shelf life.

Bloom the Gelatin:
Mix gelatin powder with 100 g cold water and let it sit for about 10 minutes to bloom.

Cook the Syrup:
In a saucepan, bring 150 g water, sugar, and glucose to a boil (around 103°C).

Add Condensed Milk:
Remove from heat and whisk in sweetened condensed milk.

Add Chocolate:
Pour the hot mixture over dark chocolate and let sit for 1 minute, then blend with a hand blender until smooth.

Add Gelatin:
Add the bloomed gelatin and blend again until fully dissolved. Avoid incorporating air bubbles.

Strain & Cool:
Strain through a fine sieve. Cover the surface with plastic wrap (touching the surface) and let cool to 32–35°C before pouring over a frozen cake or mousse.