Chesnut Ocean Cake

Mix the pure hazelnut paste with the hazelnut praline.

Melt the chocolate and cocoa butter at 40°C.

Pour over the hazelnut mix and make an emulsion.

Add the crunchy biscuit.

Spread it at 3 mm thickness.

Combine the eggs, invert sugar and sugar together.

Add the almond flour, praline hazelnut and flour with baking powder (previously sieved).

Incorporate the cream and then the melted butter at 45°C.

Let it rest for 3-4 hours at 4°C.

Pour into a 60x40 cm silicone mold and bake at 180°C for 12-14 minutes.

Heat the fruit purees at 45°C.

Mix the sugar with the corn starch.

Add to the warm fruit puree and bring to boil for 3 minutes.

Let it cool down to 34°C, then add the powdered cocoa butter and make an emulsion using a hand blender.

Mix the gelatine (200 bloom) with the water.

Heat the chestnut puree and the cream at 85°C.

Pour over the chocolate, add the gelatine mass and make an emulsion.

Add the cream with the rum and finish the emulsion.

Let it cool down overnight in the fridge at 4°C.

Whip when needed.

Melt the chocolate and the cocoa butter at 45°C. Add the copper powder and make an emulsion using a hand blender.

Use it around 40°C.

In a cake frame of 12 cm diameter, place the praline crunchy with the hazelnut biscuit on top.

Pipe the chestnut gel on top of it and freeze it.

Pipe the chestnut mousse in the Ocean 1050 (Silikomart) mold.

Place the freezer insert in the center and make sure that the crunchy parts are coming to the level of the mold. Then freeze it.

When it is frozen enough, unmold it and spray it with the milk chocolate spray around 40°C.