60g Bibile Orange Pulp (cooked with 180g sugar to 123°C)
100g Egg Whites
Ingredients for Chocolate Cream
525g Whipped Cream
100g Egg Yolk
60g Mycryo Butter
300g Dark Chocolate
Ingredients for Chocolate Spray
200g White chocolate
50g Cocoa butter
Methods and Directions
Chocolate Sponge Method
Whip egg yolks, egg whites and whole eggs with sugar until light and fluffy. Add flour, salt and cocoa powder. Mix in the melted butter and chocolate. Take a baking ring, pour cake mixture in the mould and bake in a pre-heated oven at 180°C for 15 to 20 minutes.
Bibile Orange Italian Meringue
Whisk the sugar and egg whites together until soft glossy peaks form. Mix together the orange zest and the cooked orange pulp separately. While beating, pour the orange mixture into the egg white and sugar mix. Whisk till nice Italian meringue is formed.
Bibile Orange Mousse Method
Beat all ingredients together and leave under refrigeration.
Chocolate Cream Method
Bring to boil milk cooked with egg yolk and sugar at 83°C. Sieve and let cool. Melt the chocolate with Mycryo butter and add to the mix. Stir well. Fold in the whipped cream.
Chocolate Spray Method
Melt the chocolate with cocoa butter, strain and put in the chocolate spray gun.
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