THE LUXURY CHOCOLATE MIRROR DOME WITH VANILLA QUENELLE

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INGREDIENTS:

• FOR THE DOME: 150G DARK BELGIAN CHOCOLATE (70% COCOA), 100ML HEAVY CREAM, 1 GELATINE SHEET.

• FOR THE MIRROR GLAZE: 50G COCOA POWDER, 75G SUGAR, 50ML WATER, 50ML CREAM, 1 GELATINE SHEET.

• FOR THE QUENELLE: 100G MASCARPONE, 50ML COLD HEAVY CREAM, 1 VANILLA BEAN (SEEDS SCRAPED), 1 TBSP POWDERED ERYTHRITOL (HEALTHY OPTION).

• FOR GARNISH: EDIBLE GOLD LEAF, HONEY TUILE, FRESH RED CURRANTS, AND AN EDIBLE BORAGE FLOWER.

PREPARATION STEPS:

• THE CHOCOLATE MOUSSE: MELT THE DARK CHOCOLATE WITH THE HEAVY CREAM AND ADD THE PRE-SOAKED GELATINE. POUR INTO SILICONE DOME MOLDS AND FREEZE UNTIL FIRM.

• THE GLOSSY GLAZE: BOIL WATER, SUGAR, CREAM, AND COCOA. ADD GELATINE AND STRAIN. ONCE THE TEMPERATURE DROPS TO 32°C, POUR OVER THE FROZEN DOMES FOR THAT PERFECT MIRROR EFFECT.

• THE VANILLA QUENELLE: WHIP THE MASCARPONE, CREAM, AND VANILLA SEEDS UNTIL THICK. USE TWO WARM SPOONS TO CREATE A PERFECT OVAL SHAPE (QUENELLE).

• THE PLATING: PLACE THE DOME CENTRALLY ON A DARK STONE PLATE. ADD THE QUENELLE ON THE SIDE, TOPPED WITH THE EDIBLE FLOWER. CAREFULLY PLACE THE GOLD LEAF ON TOP OF THE DOME USING TWEEZERS