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Orange Chocolate Delight
A refined dessert composed of a silky chocolate mousse, an orange‑soaked madeleine, an almond crisp, and a chocolate mirror glaze. Ideal for Easter celebrations or any special occasion.
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Cost Breakdown
Critical Success Points
- • Baking the orange madeleine (210°C, 22 min)
- • Baking the almond crisp (180°C, 11 min)
- • Temper the hot syrup on the eggs for the mousse
- • Gently fold in the chantilly to keep volume
- • Cool the mirror glaze to 30‑32 °C before glazing
- • Unmolding with the torch
Safety Warnings
- • The hot syrup can cause burns; handle with care.
- • The torch produces a high flame; keep away from flammable materials.
- • The mirror glaze is very hot (≈ 90 °C) before cooling.
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