Apollo

Ingredients
Fresh cream 35% fats
g
2000
Biancherò
g
200
Sugar
g
250
Water or milk
g
500
Chocolate sponge
g
to taste
See Ciocco Pandis recipe
Cod. 40996
Gianduiotto Liquor 18 proof
g
to taste
Grand Orange paste
g
100
Ciocco mousse
g
250
Cioccoloca
g
to taste
Cocoa butter spray (brown color)
g
to taste
Cod. R24723
Apollo
Apollo
Layers

1) Cocoa butter spray
2) Cioccoloca
3) Grand Orange semifreddo
4) Chocolate sponge
5) Chocolate Mousse
6) Chocolate sponge

Directions

A) CHOCOLATE MOUSSE
Mix milk (or water), Ciocco Mousse, sugar and 1000 g of fresh cream. Whip in the kitchen aid.

B) GRAND ORANGE SEMIFREDDO
Mix 1000 g of fresh cream with Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little Grand Orange paste.

C) DIRECTIONS
Cover the round shape mould with a layer about ½ cm of Cioccoloca and put into the blast chiller.  Put on the top a layer of Grand Orange Semifreddo (B) and a layer of chocolate sponge soaked with Gianduiotto liquor 18 proof. Carry on with a layer of chocolate mousse (A) and cover with a layer of chocolate sponge soaked with Gianduiotto liquor 18 proof. Put into the blast chiller.  Take out of mould and spray with cocoa butter. To decorate at will.

Necessary tools
  • Round shape silicon mould
    Ø cm 13,5   cod. R52829
    Ø cm 16   cod. R52830
    Ø cm 18   cod. R52831
  • Piping bag
  • Kitchen aid
Number of portions
25/30

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fugar commerciale
arte dolce
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