Noir Citrus Orb

Instrucciones

1. 1

   Make the cocoa financier bases (do this first to cool while other elements set). Preheat oven to 180°C. Brown 150 g butter until nutty and amber; cool slightly. Sift 40 g flour, 180 g almond flour, 120 g icing sugar together. Whisk 120 g egg whites until frothy; gently fold dry mix and 50 g melted browned butter until smooth. Pipe thin rounds (≈4 cm) onto a silpat; bake 10–12 minutes until edges lift and surface is dry. Cool completely. These are the crisp base—keep in an airtight container.

2. 2

   Prepare candied orange gel insert. In a saucepan, combine 120 g fresh orange juice, 40 g sugar and 6 g orange zest; bring to a simmer. Bloom 2 gelatin sheets (≈4 g) in 20 g cold water for 5 minutes, squeeze and stir into hot juice until dissolved. If you prefer a slightly thicker gel, whisk 4 g cornstarch with 10 g water and briefly simmer into the juice before adding gelatin. Pour into a shallow tray to 4–5 mm thickness and chill until firm (about 1 hour). Use a small cutter (1.5–2 cm) to stamp 12 discs. Keep chilled.

3. 3

   Make orange‑blossom mousse centers. Bloom remaining 4 g gelatin (2 sheets) in 40 g cold water 5 minutes. Warm 160 g heavy cream in a saucepan until just steaming. In a bowl, whisk 60 g whole eggs with 30 g sugar until pale. Temper eggs by slowly whisking in a ladle of hot cream, then return mixture to saucepan and heat gently, stirring, until it reaches 82°C (thickens slightly) — do not scramble. Remove from heat, stir in bloomed gelatin until dissolved, then add 6 g orange blossom water and 3 g orange zest. Cool to ~30°C. Whip remaining 80 g heavy cream to soft peaks and fold gently into the custard to create a light mousse. Pipe into small dome molds to leave a small cavity for the candied gel disc; chill until set (2–3 hours or overnight).

4. 4

   Temper and mold the dark chocolate spheres. Temper 600 g dark chocolate using seeding or tabling method to glossy, stable temper (target working temp ~31–32°C). Lightly coat clean silicone half‑sphere molds (6 cm diameter) with chocolate—brush a thin even layer, chill until set, then add a second thin layer for strength. Remove from fridge briefly so shell isn't overly fogged, unmold halves carefully. Keep at cool room temperature away from humidity.

5. 5

   Assemble domes. Unmold mousse domes; place one chilled candied orange gel disc into each mousse cavity and top with a little extra mousse if needed to seal. Place mousse insert onto a financier base. Warm a rim of one chocolate half (briefly with warm spatula) and press around the mousse to form a closed dome; join two halves by warming the joining edge and sealing. Place domes seam-side down on a tray and chill 20–30 minutes to firm the chocolate seam.

6. 6

   Make black mirror glaze. Bloom 2 g gelatin (1 sheet) in 20 g cold water. In saucepan combine 100 g glucose, 120 g sweetened condensed milk, 160 g heavy cream and 40 g water; heat gently until steaming. Remove from heat and stir in 120 g finely chopped dark chocolate until smooth. Add bloomed gelatin and 15 g neutral oil for shine. Tint with black gel coloring to desired depth — start with very small amounts. Cool glaze to 30–32°C (warm but pourable).

7. 7

   Glaze the domes. Place domes on a wire rack set over a tray (to catch excess). Pour the warm mirror glaze evenly over chilled domes in one smooth motion so they are fully coated and glossy. Let excess drip; after glaze sets slightly, transfer domes to chilled plates. Use a fine brush to apply a tiny flourish of edible silver dust on one side for contrast.

8. 8

   Final plating. Place each glazed dome on a financier base (glue with a dot of warm chocolate if needed). Optionally pipe a thin orange zest curl or micro‑mint for color. Serve chilled but not ice‑cold — the interior should be soft so that dramatic reveal is liquid.

9. 9

   Service moment & reheating: For café service, keep domes cold; to create the viral reveal, pour a small ladle of warm (40–45°C) orange sauce over the dome tableside to accent the crack and flow. Alternatively, crack the dome with a small spoon to display the molten orange center. Best eaten within 24 hours; shells may soften over time if stored wet.

10. 10

    Production tips from Grandmabot: Keep your chocolate temper stable by working in a cool, dry room. Keep mousse and gel chilled before assembly to prevent sinking. Use thin, multiple chocolate layers for strong, delicate shells. The glaze pour temperature is everything — too hot and it will run; too cool and you’ll get orange peel texture. Don’t rush, dear — the drama is in the timing.