The Purple Waltz

Ingredients

	Grams
Ingredient: Main
Eggs	200
Water	100
Oil	175
Ingredient: Main total	475
Ingredient: Cassis Cremeux
Water	150
Cassis Puree	300
Sugar	250
Egg	180
Butter	180
Gelantine	8
Ingredient: Cassis Cremeux total	1068
Ingredient: Ivory Chocolate Mousse
Belcolade Blanc Selection Blocks X605/J	250
Milk	125
Gelatin	18
Whipping Cream	500
Ingredient: Ivory Chocolate Mousse total	893
Ingredient: Chocolate Glaze
Water	400
Sugar	550
Glucose	550
Condensed Milk	450
Gelantine Powder	50
Belcolade Blanc Selection Blocks X605/J	650
Purple Color	Q.S
Ingredient: Chocolate Glaze total	2650

Working Method

Mix well all ingredients for 3 – 5 minutes until homogenous
Bake at temperature 180C for 15 – 18 minutes depends on size

Cassis Cremeux

Soak gelatin into water for 5 minutes
Boil puree and cook with egg and sugar until 82’C
Warm gelatin and fold into mixture

Ivory Chocolate Mousse

Boil the milk and pour into Belcolade Blanc Selection, stir well until smooth texture
Whip up the whipping cream and fold into mixture
Lastly melt the gelatin and fold into mixture

Chocolate Glaze

Soak 250g water with gelantin for 5min.
Boil water , sugar ,condensed milk and glucose.
Add the Belcolade Blanc Selection into mixture.
Incorporate the gelantin base into glaze.
Keep the glaze for overnight.
Glaze the cake around 31’C to 35’C

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