The iconic chocolate and orange due is back, tastier than ever.
For the sponge, preheat oven to 180C. Whip whole eggs, salt and sugar for 10 minutes or until pale and frothy and tripled in volume. Fold in sifted flour and baking powder. Fold in melted butter and liqueur.
Pour 125g of batter into lined 9” tins. Unless there are 8 tins available do this process in batches as this batter deflates very quickly. Bake for 7 minutes.
For the French buttercream, over a bain-marie heat egg, egg yolks and castor sugar until 70°C. Make sure to whisk continuously. Move the egg yolk mixture to the bowl of a stand mixer and beat until light and fluffy.
Start adding softened butter bit by bit until a smooth buttercream forms. Melt the chocolate in the microwave. With the mixer running pour in the melted chocolate. The chocolate must be warm but hot. Whip until there is a smooth cream.
For the tempered chocolate shards, over a bain-marie melt ¾ of the chocolate and raise temperature to 43°C.
Remove from bain-marie and add the seed chocolate. Mix until the seed chocolate has melted temp reaches 29°C. Put bowl back over the bain-marie and raise temp to 32°C. Do not let go above that.
Pour chocolate onto an acetate sheet. Once chocolate is almost set cut large triangle shards. Sprinkle with pop rocks.
For the candied orange slices, slice naval 3mm thick. Start a sugar syrup. Add the orange slices into the syrup and simmer until translucent. Place orange slices over a wire rack (with a tray underneath). Place in a 170°C oven for 10 minutes and then flip over and bake until crisp.
For the nougatine, bring sugar, corn syrup and water to a caramel that is golden, 175°C. Take off the heat and fold in the chopped nuts and butter.
Turn nougatine out onto a silicone mat and using the mat fold the nougatine in on itself until cool and pliable. Roll out the nougatine as thin as possible into a large rectangle, trim the edges so it’s neat. Cut the rectangle lengthways in half and then cut triangles (10cm by 5cm) from each piece. Set aside and let cool.
For the tempered chocolate, bring 3/4 of the chocolate to 45C over a bain-marie. Stir chocolate until melted. Once the chocolate cools to 38C start adding the remaining chocolate bit by bit ( this is the seed chocolate).
Cool chocolate to 29°C and then bring back up to 32°C over a bain-marie. Chocolate is not ready to use.
Pour on to a large acetate sheet and cut out triangles similar size to the nougatine triangles.
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