Home > Recipes > Fino de Aroma Master Chef Recipes > Tumaco 65% Mousse Entremet
Tumaco 65% Mousse Entremet
By: Frank Vollkommer
Coffee Cremeaux
6.00 oz (170g) Heavy Cream
6.00 oz (170g) Milk
2.80 oz (80g) Egg Yolks
3.50 oz (100g) Sugar
0.56 oz (16g) Coffee Beans
0.70 oz (20g) Dreidopple Mocha Paste (DRE 25504 0)
0.50 oz (14g) DGF Gelatin Leaves - Silver (DGF 8252)

Flourless Chocolate Biscuit
16.00 oz (454g) Egg Whites
16.00 oz (454g) Sugar
11.00 oz (312g) Egg Yolks
0.03 oz (1g) Salt
5.00 oz (142g) Natural Cocoa Powder (LUK CP1)

Tumaco 65% Chocolate Mousse
22.00 oz (624g) Dark Tumaco 65% (LUK D102)
40.00 oz (1134g) Heavy Cream
9.00 oz (255g) Eggs
2.60 oz (74g) Egg Yolks
7.20 oz (204g) Sugar
0.65 oz (18g) Madagascar Vanilla Extract (IFI 6000)
0.48 oz (14g) DGF Gelatin Leaves - Silver (DGF 8252)

Chocolate Glacage
1.60 oz (44g) DGF Gelatin Leaves - Silver (DGF 8252)
5.30 oz (150g) Water, Cold
19.00 oz (525g) Cream
28.00 oz (788g) Sugar
4.30 oz (122g) Water
9.30 oz (263g) Extra Red Cocoa Powder (DGF 2251)


Coffee Cremeaux

  1. Steep the dairy with the coffee beans for 10 min.
  2. Prepare a crème a'nglaise with the dairy, sugar and yolks.
  3. Strain and add the dreidopple mocha paste and bloomed gelatin leaves.
  4. Dispense into *7" flexi-disc molds and freeze.

Flourless Chocolate Biscuit

  1. Prepare a medium-stiff meringue with the egg whites, sugar and salt.
  2. Slowly add the egg yolks to the meringue while continuing to mix.
  3. Gradually add the sifted cocoa and mix until smooth.
  4. Spread onto a prepared full sheet pan.
  5. Bake at 375°f for 12-14 minutes.

Tumaco 65% Chocolate Mousse

  1. Melt the tumaco 65%.
  2. Whip the cream to soft peaks.
  3. Prepare a heated sabayon with the eggs, yolks & sugar; whip until cooled to room tempurature.
  4. Bloom and melt the gelatin leaves with the madagascar vanilla extract.
  5. To assemble the mousse:
    • Quickly whisk the gelatin into the sabayon.
    • Quickly whisk in the melted chocolate.
    • Fold in the whipped cream using a whisk in thirds.
    • Mix together quickly to avoid chocolate or gelatin lumps.

Chocolate Glacage

  1. Bloom gelatin in 150 g cold water.
  2. Boil cream, sugar & 122 g water to 217°f.
  3. Whisk in cocoa powder.
  4. Emulsify and strain.
  5. For best results, cool to 100-102°f to glaze over frozen entremets.