Chocolate mandarin

Category: Confectionery
Chocolate mandarin

Ingredients

Biscuit
egg 2 pcs (100 gr)
sugar 30 g
invert (glucose) syrup 30 g
flour 50 g
cocoa 50 g
baking powder 1 tsp
butter 50 g
milk 30 g
Tangerine jelly
tangerine puree 330 g
pectin 5 g
sugar 20 g
star anise 1 flower
carnation 6-7 pcs.
cinnamon 1 stick
nutmeg pinch
Crunchy layer
candy STEP 5 pieces
chocolate * dark 100 g
Chocolate muss
cream 33-35% 200 g
mascarpone 200 g
dark chocolate 200 g
chocolate liquor (optional) 50 g
gelatin 7 g + 40 ml water

Cooking method

  • On cold winter evenings it is so good to be with your family, wrapped in a blanket, watch old favorite films, laugh and cry, experiencing the excitement of the heroes. I decided to make this pastime also delicious by adding aromatic tea and chocolate-spicy cake!
  • And chocolate and tangerines - that very magical memory from childhood!
  • The cake will be mousse (because these days there are plenty of heavy dishes).
  • As always, we will need two forms of different sizes with a step of 1 - 1.5 cm. The indicated amount of ingredients is given for a 1.3 liter form.
  • Chocolate mandarinLet's start with spicy tangerine jelly... Peel the tangerines, puree and pass through a sieve.
  • Chocolate mandarinThe last time I tried the ready-made tangerine mousse bouchet, I really regretted not adding spices to it. Fixing!
  • Chocolate mandarinBoil the finished tangerine puree, adding star anise, cloves, cinnamon stick and grated nutmeg. Mix sugar and pectin in a glass and add this mixture to the boiling mass.
  • Chocolate mandarinBoil for 5 minutes, strain and pour into a smaller form. Send to freezer for at least 2 hours.
  • Chocolate mandarinMoving on to the biscuit... Melt butter and milk in a water bath or microwave
  • Chocolate mandarinBeat eggs, sugar and invert syrup (you can substitute molasses) until stiff peaks. How to beat eggs on a biscuit, I told HERE
  • Chocolate mandarinIn a bowl, combine sifted flour and cocoa. This is the first time I have used alkalized cocoa and am very, very happy with the result. As they say, feel the difference.
  • Chocolate mandarinIntroduce the flour mixture into the egg in three stages, mix with movements from bottom to top. Pour in the oil, which should be cooled to room temperature. Mix thoroughly but gently. Put on a baking sheet covered with parchment. The mass is quite thick.
  • Chocolate mandarinBake in an oven preheated to 180 degrees for about 18-20 minutes. Cool and cut the cake in the shape we need (smaller in diameter).
  • Chocolate mandarinLet's make a crunchy layer... Cut candies (of which now, I'm sure, there are plenty in every home) into small pieces. The step can be replaced with a snickers. Melt the chocolate and pour the candies into it.
  • Chocolate mandarinStir and place on a biscuit. Let it harden a little. I collect mousse cakes upside down, so I put the biscuit with crisp in the freezer for just 15 minutes, so that both layers grabbed, and I could easily assemble the cake by turning it upside down with a biscuit.
  • Chocolate mandarinGetting started with mousse... It is very easy to prepare. Melt dark chocolate in a water bath or microwave. Beat mascarpone (can be substituted with any unsalted cream cheese), add chocolate and beat again.
  • Chocolate mandarinThen we do everything very quickly, since the cheese-chocolate mass hardens very quickly. Beat the cream until standing peaks and add to the chocolate cream in three steps, stirring quickly. Pour the soaked and loosened gelatin into the mousse, mix with a whisk. Pour in the liqueur (I used Crema Catalana, Baileys or any chocolate liqueur will do) as desired and mix
  • Chocolate mandarinAssembling the cake... Put half of the mousse on the bottom of the form, on top - tangerine jelly, the remaining mousse and biscuit, crunchy layer down, slightly sink it in the mousse.We put in the freezer for at least 6 hours. If you do not plan to further decorate the cake with mirror icing or chocolate velor, then you can assemble it in the reverse order and put it in the refrigerator.
  • Chocolate mandarinHere it is, a cake ready to decorate. I covered it with velor. How to do it, wrote HERE
  • Chocolate mandarinIn different topics, there are many questions about tempering chocolate for decoration. Tempering the chocolate is necessary so that the cocoa butter in the chocolate crystallizes, thereby becoming stable. This will allow the chocolate decorations to shine and not melt in your hands. I'll tell you how I temper. After weighing the chocolate, set aside one third, and melt 2/3 in a water bath or microwave. Do not overheat the chocolate, the maximum heating temperature is 42-45 degrees. I drown in a micra, take it out and stir it every 20 seconds. As soon as the chocolate has reached 42 degrees, pour the deferred 1/3 into it and stir quickly.
  • Chocolate mandarinOur task is to cool the chocolate to 29 degrees as quickly as possible. As soon as the poured chocolate is gone, I put the bowl on ice and continue to stir actively. I dip a knife into the chocolate that has reached 29 degrees and put it aside. If after 3 minutes the chocolate has hardened on it, then tempering has been done correctly. For further work, the chocolate is again heated to 32-33 degrees.
  • Chocolate mandarinFor decoration, I poured chocolate into a mold with balls, adding half an almond to each hole.

Note

Voila!

Chocolate mandarin

It turned out very tasty! The aromatic taste of mandarin, the most delicate chocolate biscuit and caramelized nuts - what else is needed for happiness!

Chocolate mandarin

Try it, it's very easy and VERY tasty !!

* I use Belgian Callebaut chocolate

marlanca
Kara,
Irishkin is another masterpiece ... at least I'll admire it ...
Kara
Galyus, and what to admire? Come and try!
marlanca
Quote: Kara

Galyus, and what to admire? Come and try!
Thank you, sweetheart ..., you are my good ..., I meant that I can't do this in my life ... ...., after seeing your works of art, I flooded into the store, uniform order, and then I thought, thought, and what? Well, I will buy something, but I will not be worthy of repeating ..., because, as with two left hands, I ...
Kara
All you slander yourself! And your hands are gold! I saw
kirpochka
Irina, Thank you, the recipe is cool, I took it to your bookmarks) The cut is so delicious !!
Irina F
Irinka, just a great recipe! Special thanks for tempering - I will definitely try this method!
For the last few days I have been lazily racking my head about some kind of mousse, I must try new forms. Soon the post will end, so you need to portray a delicious)
Perhaps I'll stop at this cake!
Kara
Girls, thanks!

Irisha, I'm sure you will like it!
L-olga
Oh, and I don't have such a form! And I have not even had time to want it))) gorgeous performance!
Kara
Olya, the form, at first glance, is simple, but as it turned out, very effective
L-olga
And my domes are frozen) I look forward to it like a child)))
Mari_M
Wow! What a cool cake. Bookmarked
Kara
Quote: L-olga

And my domes are frozen) I look forward to it like a child)))

I just ordered the domes. I'm waiting. But are they small? I ordered them for decoration
L-olga
Quote: Kara

I just ordered the domes. I'm waiting. But are they small? I ordered them for decoration
If we are talking about the same thing - Russian tale, then they are huge - 125 ml. Palm diameter and tall.
Listen, can you tell me how to fill them with mirror glaze so that they are red, and the peaks are green as in the photo?
But so that it is neat without sags and smudges
Kara
Ol, what about the photo?
L-olga
invent-sk.com/wa-data/public/shop/products/61/59/15961/images/5255/5255.970.jpg
Listen, am I dumb? Photoshop on the photo at the tips?
Selenia_Irisha
Olga, more like photoshop) But I think you can try the airbrush on top of the glaze.
Kara
I'm probably a horsefly, but where is the green? It seems to me that they just sprinkled pistachios on top
Marusya
Irina, thanks for the tasty treat: rose: I just started to get carried away with tortes, so, for myself and my loved ones, just mousse ones: girl-yes: I took them in the tabs, I'm sure not for long.
Kara
Marusya, to your health! You'll like it
L-olga
Chocolate mandarin
Kandurin to help.
The color is similar to yours)))
You inspired me at night looking)))) did not wait for the morning)
Irina F
Oh, when I saw the domes, I immediately fell in love! Very showy shapes


Added Wednesday 04 Jan 2017 11:41 PM

Ol, great pies are out!
L-olga
Quote: Irina F

Oh, when I saw the domes, I immediately fell in love! Very showy shape or shape


Added Wednesday 04 Jan 2017 11:41 PM

Ol, great pies are out!
Yes ... it's all Ira with her masterpieces ...
Kara
Olya, very cool domes !! It's good that I ordered them.But I doubted
L-olga
But they are big. All the same, full-fledged and not a decor
Irina F
Irish, and where did you order it?
Kara
In China
Irina F
Yasnenko
I'm waiting for bubbles from the same place


Added Thursday, 05 Jan 2017 00:28

Irish, throw the link from whom you buy.
Kara
I buy - it says loudly First time I ordered it here

.aliexp ...? 2114.13010608.0.0.5uy3lB

Mari_M
Irina F, and you have not yet received what you ordered for Ali? Today I also ordered this one




Posted Thursday, 05 Jan 2017 11:41

Kara, Irina, sorry that the conversation is off topic. If you can delete anything
Irina F
Irish, I also ordered this one.
Mari_M, Mahfuza, until she came, she flutters somewhere and does not hurry up to me, although the border has been sent for a long time, December 16.
SchuMakher
You know what, it's not fair, by the way
Tumanchik
Kara, Irina, this is something unreal cosmic! Straight galactic system! Full delight!
Kara
Quote: ShuMakher

You know what, it's not fair, by the way
In the sense of?

Zhannptica
Irin, delicious !! I love the shock-mandarin combination))
Olga, but it seems to me that they just sprinkled Kondurin on top
SchuMakher
Quote: Kara

In the sense of?

delicious delicious!
Kara
And you are on duty, chiba no way


Added Thursday, 05 Jan 2017 8:58 PM

Quote: Zhannptica

Irin, delicious !! I love the shock-mandarin combination))
Olga, but it seems to me that they just sprinkled Kondurin on top

Zhanna, this time I tried to pour a bunch of spices into all this splendor and I was right! To be honest, I was afraid that there would be too much (star anise with its aniseed smell, I can't stand it), but it turned out to be insanely fragrant and tasty! In general, now I will only make citrus fillings this way.

For the first time I tried adding chocolate to mascarpone + cream, not cocoa, but chocolate. And not just a little for the taste, but a complete ingredient. And I want to say that I am impressed with the result! This composition is perfect as just a cream without gelatin, it turns out an airy, but quite stable consistency
NataST
Probably the first of the Euro-lineups that I wanted to try! Very tasty description and thanks for the detailed technical details!
Kara
Natasha, why first? Mousse cakes - they all seem to be very tasty, light
NataST
Irina, but I like "heavy" ones, butter creams)) but I don't really like berry and fruit layers, jelly ... Or maybe I don't think I like it, I have never tasted such a complex cake as a whole ...
I really like the way these cakes look - mirror glaze, chocoelure, complex cuts, their very appearance in these special shapes - everything is mesmerizing! But so many sequential operations are frightening, it seems very long) and often such ingredients are complex, rare, and the names of the layers are not immediately readable
BUT I always read your cake recipes, I like with what love you describe the process and the subtleties, it seems not so difficult) And the impeccable shapes and clear lines of the cuts won me over) so maybe I'll dare someday, infect with enthusiasm!
Kara
Natasha, mousse cakes are much easier to make than all the others! I have something to compare with Medovik, for example, it takes me much longer
kil
Irkin is another masterpiece! Well, you are STRONG !!!
Kara
Irishka, thanks! I stuff my hand so that later you, dear guests, will please
Lenok0302
Kara, Irina, hello! Can you find out what diameter the cake is about? I would like to prepare it for my anniversary, but I can’t determine the quantity, I need 20-25 people?!?!
Matilda_81
Irina, all your cakes are cool! I look and look at them, save up in bookmarks, choose molds, I hope I will soon gather my courage and make a mess!
Kara
Gulechka, so in fact all this can be done in ordinary forms, even in detachable ones (most importantly, without a bottom) And it's not at all difficult, let's bang

Quote: Lenok0302

Kara, Irina, hello! Can you find out what diameter the cake is about? I would like to prepare it for my anniversary, but I can’t determine the quantity, I need 20-25 people?!?!

Lena, so that's the same

Quote: Kara


The indicated amount of ingredients is given for a 1.3 liter dish.
Elena_Kamch
Kara, Irisha, this is a cut !!! Fantasy!
The pens are definitely gold!
fomca
Irina, I'm here with my debut. Having no forms, no knowledge, no free time, I wanted a euro dessert)
Here I brought you a cut of the cake. A set of spices added a pinch, which I prepared for gingerbread. And the crunchy interlayer made them your other praline, cereal and chocolate cake. It is delicious! Thank you very much!
🔗


Added on Friday 20 Jan 2017 00:01

🔗
Kara
Light, and it turned out great !! You see, I told you, you don't need some super cool knowledge! And euro desserts are much easier to make than it seems at first glance! Good girl !!
Rada-dms
Yeah, and, most importantly, now I need to show when I am sitting in my village and apart from a piece of charlotte there is nothing and is not expected tomorrow!


Added Friday 20 Jan 2017 00:41

Great cake! The girls are just fantastically talented!
Take me as an apprentice! I will work for trimming!

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