Chocolate Clementines

Siddharth Mangalore

Chocolate Clementines

Chocolate Custard (fills 6 mold sections)

6.00 oz (170 g)Huila 65% Dark Couverture (LUK D105)
4.73 oz (134 g)Butter
12.00 oz (340 g)Eggs
4.00 oz (112 g)Sugar
0.14 oz (4 g)Salt

Chocolate Orange Cake

10.20 oz (290 g)Powder Sugar
4.23 oz (120 g)Huila 65% Dark Couverture (LUK D105)
1.41 oz (40 g)Natural Cocoa Powder 22/24 (LUK CP1)
2.82 oz (80 g)Almond Powder
1.05 oz (30 g)Trimoline Invert Sugar Syrup (DGF 8301)
10.58 oz (300 g)Egg Whites
6.34 oz (180 g)Butter
4.23 oz (120 g)Flour
0.14 oz (4 g)Baking Powder
1.41 oz (40 g)Orange Flavor Paste (DRE 20183 2)

Citrus Gelee

7.00 oz (200 g)Fresh Clementine Juice
14.00 oz (400 g)Prosecco Flavor Paste (DRE 23004 7)
3.50 oz (100 g)Sugar
0.28 oz (8 g)Agar
0.35 oz (10 g)Gelatin Leaves - Gold (DGF 8251)
2 PiecesCandied Clementines (CES 63115)
2 PiecesFresh Clementine, peeled and cut into segments

Chocolate Custard:

Melt chocolate and butter over bain marie and blend until homogonous. Combine eggs sugar, and salt. Stir egg mixture into chocolate mixture. Portion into 5" Schneider silicone biscuit molds (SCH 115313) and bake at 275°F convection until custard sets.

Chocolate Orange Cake:

  1. Sift the flour and the baking powder
  2. Sift the sugar, cocoa powder and almond flour in a mixing bowl and then add the invert sugar.
  3. Melt butter and chocolate. Whisk in egg whites and orange fruit paste. Stir into the powder sugar mixture until incorporated.
  4. Fold in the flour and baking powder mixture.
  5. Pipe into silicone molds and bake in a 375° F oven for approximately 10-12 minutes. Flip onto sugared parchment to cool.
  6. If needed, trim the top for a flat surface.

Citrus Gelee:

  1. Mix sugar with the agar.
  2. Cut the tangerine confit into brunoise and toss in additional sugar to coat.
  3. Bloom the gelatin in cold water and melt in the hot Prosecco flavor paste. Bring to a boil and rain in the sugar/agar mixture to dissolve.
  4. Cool on an ice bath until gelling begins. Add the confit dices and fresh Clementine segments and pour into molds Chocolate custard (3 silicone molds)


  1. Sandwich the chocolate custard between 2 layers of cake.
  2. Trim the edges if necessary and mask with chocolate ganache.
  3. Cover the cake with DGF Cocoa Glacage. (DGF 2375)
  4. Place the citrus gelee on the cake topped with a chocolate Medium Napkin Ring. (96163)
  5. Quenelle whipped cream and a segment of gilded candied Clementine complete this shareable dessert.