Chocolate Mango Tower
1.
Mango cheese sandwich: squeeze the mango cheese mousse into the mold, insert the cut mango diced, put it in the refrigerator and freeze to harden, and set aside (see the recipe "Mango Cheesecake" for details);
2.
Chocolate mousse: melt the chocolate in water, add whipped cream 1 (without whipping) and mix well with the chocolate, and keep the temperature at 45°C;
3.
Chocolate mousse: Stir the egg yolk and sugar until white. Heat the milk to 85°C and pour it into 2 portions, mix well, set the hot water together, boil and stir until thick, remove from heat;
4.
Chocolate mousse: Use a hand-held whisk to stir at high speed until it is dense. At about 50°C, add gelatine and mix until softened;
5.
Chocolate mousse: Add 2 and mix well, and emulsify with a homogenizer to remove small bubbles;
6.
Chocolate mousse: Add whipped cream 2 beaten to 60% in batches, and mix well with a rubber spatula;
7.
Topping: Put water, sugar, light cream, glucose, and cocoa powder in a thick-bottomed pot, heat over medium heat, and stir while heating until the cocoa powder is melted;
8.
Sprinkle noodles: boil to 106°C and remove from heat, add pectin and mix well, add gelatine and mix well, olive oil and mix well, then use a homogenizer to mix smoothly, filter, and refrigerate for 24 hours for later use;
9.
Assembly: After the baked chocolate chiffon cake cools, cut out a circle with a diameter of 6 cm, and set aside
10.
Assembly: Use a hemispherical silicone mold with a diameter of 7 cm to make a finished product, first squeeze a part of the chocolate mousse;
11.
Assemble: Put in the frozen mango cheese sandwich;
12.
Assemble: Squeeze the remaining chocolate mousse, put in the cut chocolate chiffon cake slices, smooth, put in the refrigerator and freeze to harden;
13.
The glaze operation: take the frozen mousse out of the mold, put it on the grill (with a baking pan underneath), take out the glaze, melt in water, drop to about 32 degrees, and pour it on the surface of the mousse. ；
14.
Take the drenched cake out of the baking net and place it on the bottom of the almond pastry (see the previous recipe "Caramel Apple Tart"), decorate it, and then;
15.
Looking at the sliced noodles, do you feel like eating?
Tips:
1. It is best to make the glaze one day in advance to ensure that the glaze is very shiny and beautiful;
2. I use dark chocolate with a cocoa content of 70%. Many people find it slightly bitter. You can also use about 50% dark chocolate to make it. The amount of white sugar may need to be adjusted slightly;
3. When operating the glaze, the temperature must be controlled at about 32°C, and it must be poured quickly.
