Soya, chocolate, black sesame & mint cake

Cut the butter straight from the fridge into small cubes.

Mix the flours in the coupe together with the sugar and salt.

Mix all the solids together in the food processor and add the diced butter.

Work the mixture until a homogeneous earthy texture is obtained. Add the tempered eggs and knead together until a compact dough is obtained.

Form two squares of about 800 g with the dough, wrap them in contact film and leave to rest in the fridge for a minimum of 4 hours.

Roll the dough to 2.5 mm and freeze.

Bake in a dry convection oven at 160ºC for 15 minutes.

Mix the egg whites with the cream of tartar and the albumen. Freeze.

Whisk the slightly frozen egg whites, adding the sugar (1).

Mix the eggs with the sugar (2), the salt, the hazelnut oil and the solids.

Add the previously whisked egg whites and mix gently. Heat the oven to 180C, lower the temperature to 145ºC and bake for 8 minutes.

Remove from the mould and cover with film shortly after leaving the oven. 

Caramelise the black sesame and the sobacha with the powdered sugar.

Lastly, add the butter, mix together and arrange on top of a Silpat silicon mat.

Grind the caramelised sesame and sobacha in the food processor.

Add the rest of the ingredients and mix for a few minutes.

Mix the all ingredients together and heat to about 40ºC.

Precrystallize the praline to about 23ºC.

Melt the white chocolate.

Place the solids in a bowl and add the fats gradually while working with a beater.

Make small balls.

Let the cream, milk and mint leaves infuse overnight. Strain.

Add the sugar to the previous mixture and bring to the boil.

Scald the yolks and cook the mixture up to 82ºC.

Emulsify with the chocolate couvertures and the gelatin mass. 

Bring the water, cream, skimmed milk powder, sugar, glucose and dextrose to the boil.

Add the powdered cocoa and boil again.

Add the gelatin mass, mix with the blender and strain.

Add the neutral nappage and leave to crystallize for 24 hours in the fridge.

Glaze the frozen part at 35-38 ºC.

Mix all the ingredients together and bring to the boil. Let the mixture cool slightly.

Dose into a semi-spherical mould and freeze. 

Mix all the ingredients together and bring to the boil. Let the mixture cool slightly.

Coat the frozen hemispheres.  

12 cm disc of Maragda 70% dark chocolate couverture

10 cm x 6.5 cm circle of Maragda 70% dark chocolate couverture

8 cm diameter ring of Maragda 70% dark chocolate couverture