
Guanaja | Gianduja | 4 x Orange by Wolfgang Kiessling
The Pastry Chef of Sea Chefs Cruises Wolfgang Kiessling has created a stunning dessert for you with QimiQ Whip. A wonderful combination of guanaja chocolate and oranges will send your guests flying into seventh heaven. All we can say is: Bon Appet
For the custard (crème anglaise)
- 500 ml whipped cream 36 % fat
- 500 ml milk
- 2 vanilla bean(s)
- 200 g egg yolk
- 100 g sugar
For the Gianduja Cremeux
- 500 g vanilla pudding (crème anglaise)
- 500 g gianduja
For the orange sorbet
- 10 Orange(s)
- 120 g sugar
- 40 g glucose
For the Guanaja chocolate mousse
- 500 g QimiQ Whip, chilled
- 500 g vanilla pudding (crème anglaise)
- 600 g Valrhona Guanaja 70% dark chocolate, melted
For the Muscovado & Èclat d'Or crumble
- 200 g butter
- 200 g muscovado sugar
- 200 g wheat flour, type 550
- 200 g almonds, ground
- 6 g lemon peel
- 75 g Eclat d`Or (crumbled wafers)
For the semi-candied orange peel
- 200 g orange peel, grated
- 100 g sugar
- 100 ml water
For dressing
- Orange sauce
- Blood orange(s), cut into wedges
- Milk chocolate, grated
- For the custard: Steep the whipped cream, milk and scraped vanilla pods together for about 20 minutes.
- Whisk the egg yolks with the sugar until smooth. Bring the whipped topping mixture to the boil, add the egg yolk and sugar mixture and pull off to a rose.
- Strain the mixture through a sieve and refrigerate half of it.
- For the Gianduja Cremeux: Spread the remaining hot custard over the gianduja and make an emulsion as for a ganache.
- Mix with a hand mixer or in a Thermomix at a temperature of at least 35 °C (max. 45 °C) until a nice emulsion is formed, making sure that no air is incorporated.
- For the orange sorbet: Fillet the oranges and fill a pacotizing beaker up to the mark. Squeeze the remaining orange fillets well and pour half of the juice into the pacotine beaker.
- Heat the remaining orange juice and dissolve the sugar and glucose in it. Pour into the Pacojet cup and leave to cool. Freeze for 24 hours at - 22 °C.
- For the Guanaja chocolate mousse: Whip the cold QimiQ Whip with a mixer until smooth. Add the cold vanilla pudding and whip until the desired volume is achieved. Fold in the melted chocolate.
- Pour the chocolate mousse into silicone moulds and freeze.
- For the Muscovado & Éclat d'Or crumble: Cut the cold butter into cubes and knead with the Muscovado sugar, flour, almonds and lemon zest using a dough hook.
- Add Éclat d'Or, mix well and make sure that the dough does not break too much.
- Bake in the oven at 150 °C, leaving the oven door slightly open until the crumble has a nice colour.
- For the semi-candied orange peel: Soak the orange peel in cold water for approx. 2 hours. Drain and cut into julienne. Decolourise twice in cold water, drain and place in a pot.
- Add the sugar and water to the orange zest and bring to the boil over a low heat. Reduce the heat and simmer until the water has evaporated, taking care not to caramelise. Remove the candied orange peel.
- Pace the orange sorbet. The taste and consistency can be changed by pacotizing the sorbet a second time.
- To serve: Put a drop of the orange sauce on the edge of the plate and spread it with a spoon. Place the chocolate mousse in the centre of the plate and spread the muscovado crumble next to it. Drizzle a few dots of the Gianduja Cremeux all around and place the orange sorbet on top. Finish with some semi-candied orange peel, blood orange wedges and milk chocolate shavings and serve.