Salted Chocolate Cream, Passionfruit Gelée, Chocolate Mousse, Moist Macarons, and Cocoa Nib Tuile

METHOD:

For the Passionfruit Gelée:
Heat the purée with the sugar. Add the bloomed gelatin to the puree and keep cool until ready to use.

For the Salted Chocolate Cream:
Bring the heavy cream and trimoline to a boil. Pour over the chocolate and emulsify. Add the butter at 40°C and season with fleur de sel.

For the Chocolate Mousse:
Make a crème anglaise with the first four ingredients. Heat 300 grams of the crème anglaise and pour over the chocolate. Emulsify and add the semi-whipped cream once the mixture is between 40 and 45°C.

For the Moist Macarons :
Preheat the oven to 180°C. Whisk the egg whites and sugar to soft peaks. Combine the dried ingredients and fold into the meringue. Pipe a 6-inch circle disc of meringue on parchment paper. Bake for 8 to 12 minutes.

For the Cocoa Nib Tuile:
Cook the Magic Sugar to 160ºC. Remove from heat and add the cocoa nibs. Pour onto a Silpat and roll flat. Pull to cut as needed.

To Assemble and Serve:
Coat the bottom of meringue with a thin layer of chocolate and place in an 8-inch ring. Set the salted chocolate cream in a 5-inch pasty ring and allow to set; then pour the passion fruit gelée over the cream and allow to set. Place a thin layer of the chocolate mousse over the meringue. Add the salted cream-passion fruit “disc” over the mousse layer. Fill the remainder of the ring with the chocolate mousse. Freeze until set. With a spray gun, coat the cake with spray chocolate, a 2 to 1 ratio of Belcolade Ecuador 71% and cocoa butter. Garnish with the glass nib tuile.