BELLE

Layers of moist chocolate pain de gene, praline crunch, raspberry jelly,

 RECIPE BY

KIRSTEN TIBBALLS
raspberry foam, and vanilla cream encased in milk chocolate mousse. This
delicious entremet is finished with a shiny dark chocolate glaze and topped with
an eye-catching pink velvet chocolate flower. Cut into this gorgeous creation to
reveal a stunning checkered pattern. 
ADVANCE

PINK CHOCOLATE FLOWER

DARK CHOCOLATE GLAZE


330 MINS
CHOCOLATE MOUSSE
VANILLA CREAM
RASPBERRY JELLY
RASPBERRY FOAM
CHOCOLATE PAIN DE GENE
PRALINE CRUNCH

CREATED WITH SILIKOMART UNIVERSO1200 SILICON MOULD

MAKES 2

CHOCOLATE PAIN DE GENE

METHOD
INGREDIENTS

150g (5.29oz) almond paste (marzipan) 50% Wrap the base of the entremets rings with baking paper and
27.5g (0.97oz) caster (superfine) sugar aluminium foil as demonstrated in the video. Set aside until
85g (3oz) whole eggs required.
20g (0.71oz) egg yolks
20g (0.71oz) Callebaut Cocoa Powder Heat the oven to 180°C (356°F), fan forced. Place the almond
1.5g (0.05oz) baking powder paste and sugar into the bowl of a stand mixer fitted with a
1g (0.04oz) salt paddle attachment and mix on low speed until the paste begins
30g (1.06oz) unsalted butter, melted to soften. Meanwhile, combine the whole eggs and egg yolks.
While continuing to mix on low speed, gradually add the eggs to
EQUIPMENT the almond paste, a small amount at a time, ensuring the eggs
are completely incorporated after each addition. Scrape down
2 x entremets rings, 160mm D 45mm H the sides of the bowl as required. Remove from the mixer and
stand mixer gently fold in the cocoa powder, baking powder and salt. Mix a
spatula small amount of the pain de gene base into the melted butter
medium angled palette knife before folding it back through the pain de gene base. Evenly di-
vide the mixture between the 2 prepared rings and gently spread
it out with an angled palette knife to create a flat surface. Bake
in the pre-heated oven for approximately 12 minutes, until the
pain de gene bounces back when lightly pressed. Allow to cool
completely.

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Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
RASPBERRY JELLY
METHOD
INGREDIENTS

11.5g (0.41oz) gold gelatine sheets  Wrap the bottom of the tart rings with plastic wrap then use a
332g (11.71oz) Ravifruit Raspberry Puree heat gun to gently warm the plastic to create a taut, unwrinkled
52g (1.83oz) caster (superfine) sugar base. Set aside until required.

Soak the gelatine in a bowl of cold water. Place approximately

EQUIPMENT
2 x tart ring, 140mm D 22mm H
heat gun
spatula
round cutters, 20mm, 60mm and 100mm
D pared rings. Place into the freezer for a minimum of 3-4 hours.
small angled palette knife
aluminium baking tray
 SUBSTITUTE
11.5g (0.41oz) gold gelatine sheets {for}
5 3/4 individual gold gelatine sheets {for}
69g (2.43oz) gelatine solution
one third of the puree into a saucepan and add the sugar. Gen-
tly heat until the sugar has dissolved. Remove from the heat,
add the pre-soaked gelatine and stir until completely dissolved
and incorporated. Lastly, add the remaining puree and mix to
combine. Transfer 190g (6.7oz) of the jelly into each of the pre-
Remove the plastic wrap from around the rings and cut the
frozen jelly with the 100mm, 60mm and 20mm round cutters.
Place the centre discs and middle rings of frozen jelly onto a
lined tray, careful not to change the position of the jelly remain-
ing in the tart rings. Return to the freezer.

RASPBERRY FOAM
METHOD
INGREDIENTS

10g (0.35oz) gold gelatine sheets 
170g (6oz) Ravifruit Raspberry Puree
55g (1.94oz) water
35g (1.23oz) caster (superfine) sugar
EQUIPMENT
Soak the gelatine in a bowl of cold water. Place the raspber-
ry puree, water and sugar into a saucepan and heat to 60°C
(140°F). Remove from the heat, add the pre-soaked gelatine
and stir until completely dissolved and incorporated. Transfer
the mixture into a bowl and cover with plastic wrap touching the
surface. Place into the refrigerator to set, between 1-3 hours.

spatula Transfer the set jelly into the bowl of a stand mixer fitted with a
thermometer whisk attachment. Create a foam by whisking for 10-15 minutes,
stand mixer starting on low speed and gradually increasing. Scrape down
disposable piping bag the side of the bowl as required. Transfer the foam into a piping
medium angled palette knife bag and pipe in between the rings of the prepared frozen jelly
that are sitting inside the tart rings. Use an angled palette knife
to gently level the surface of the foam. Carefully place the frozen
 SUBSTITUTE jelly rings and discs on top of the piped foam. Pipe the remain-
ing foam around the second layer of frozen jelly and then level
10g (0.35oz) gold gelatine sheets {for} out the surface. Place into the freezer.
5 individual gelatine sheets {for}
60g (2.12oz) gelatine solution  NOTE

Do not begin making the Vanilla Cream until the jelly and foam
are completely frozen.

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Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
PRALINE CRUNCH
METHOD
INGREDIENTS

40g (1.41oz) almond praline paste
40g (1.41oz) Callebaut Power 41 Milk Couver-
ture 40.7%, melted
20g (0.71oz) paillete feulletine, lightly crushed
20g (0.71oz) slivered almonds, toasted and
finely chopped
Trim the top off the pain de gene so that you are left with a
10mm layer. In a bowl, combine the almond praline paste,
melted chocolate, paillete feulletine and almonds. Place approxi-
mately 60g (2.12oz) of the crunch mixture onto each of the pain
de gene discs and spread into a thin, even layer.

EQUIPMENT

spatula
large angled palette knife

INSERT ASSEMBLY
METHOD
EQUIPMENT

2 x entremets ring, 160mm D 45mm H Line the entremets rings with acetate. Place a pain de gene
acetate strips layer, crunch side down, into the base of each ring. Gently push
blow torch or heat gun the pain de gene out to the edges of the ring. Use a blow torch
or heat gun to release the frozen raspberry jelly and foam discs
from the metal rings. Place the raspberry disc on top of the pain
de gene, ensuring it is centred. Place into the freezer.

VANILLA CREAM
METHOD
INGREDIENTS

4.5g (0.16oz) gold gelatine sheets  Soak the gelatine in a bowl of cold water. Place the cream and
480g (16.93oz) fresh cream 35% fat vanilla into a saucepan and bring to the boil. Meanwhile, place
10g (0.35oz) Heilala Vanilla Bean Paste the egg yolks and sugar into a bowl and whisk to combine.
113g (3.99oz) egg yolks Gradually pour some of the boiled cream over the egg yolk mix-
190g (6.7oz) caster (superfine) sugar ture and whisk to combine after each addition. Transfer the egg
yolk mixture into the saucepan with the remaining cream and stir
EQUIPMENT over low heat until it reaches 80°C (176°F). Immediately strain
the mixture into a bowl. Add the pre-soaked gelatine and stir
whisk until it has completely dissolved and incorporated. Allow to cool
spatula to 22-24°C (71.6 - 75.2°F) before transferring into a depositor.
thermometer Deposit the cream around and on top of the raspberry jelly and
sieve foam layer until it is approximately 1mm from the top of the
depositor, jug or disposable piping bag ring. Return to the freezer for a minimum of 2-4 hours.

 SUBSTITUTE

4.5g (0.16oz) gold gelatine sheets {for}

2 1/4 individual gold gelatine sheets {for}
27g (0.95oz) gelatine solution

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Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE MOUSSE
METHOD
INGREDIENTS

2.5g (0.09oz) gold gelatine sheets  Soak the gelatine in a bowl of cold water. In the bowl of a stand
60g (2.12oz) egg yolk mixer fitted with a whisk attachment, whip the egg yolks on low
40g (1.41oz) water speed. Meanwhile, boil the water and sugar until it reaches
56g (1.98oz) caster (superfine) sugar 118°C (244.4°F). Increase the speed of the mixer and pour
40g (1.41oz) Callebaut 811 Dark Couverture the syrup over the egg yolks to create a bombe paste. Mean-
54.5% while, combine and melt the dark and milk chocolate bringing
200g (7.05oz) Callebaut Powder 41 Milk it to 45°C (113°F). Gently squeeze the gelatine to remove the
Couverture 40.7% excess water then heat it to 75-80°C (167-176°F). Once the
360g (12.7oz) fresh cream 35% fat, semi- pate bombe reaches room temperature and is light and creamy,
whipped transfer it into a large bowl. Mix a small amount of the semi-
whipped cream into the melted chocolate to bring it to a similar
EQUIPMENT consistency as the bombe paste. Mix a small amount of the
bombe paste into the melted gelatine before gently folding it
stand mixer back through. Fold the chocolate mixture through the bombe
thermometer paste. Lastly, add the remaining semi-whipped cream and gently
spatula fold through. Transfer the mousse into a piping bag and pipe a
disposable piping bag layer of mousse into the base of the silicon moulds. Pipe some
2 x Silikomart Universo1200 Silicon Mould additional mousse around the edge and use the back of a spoon
medium angled palette knife to push the mousse up the sides of the moulds. Place the fro-
zen inserts, vanilla cream side down, into the moulds and gently
press them into the mousse until the crunch layer is flush with
the top of the mould. Use an angled palette knife to remove any
 SUBSTITUTE
excess mousse. Place into the freezer for a minimum of 4 hours
before unmoulding.
2.5g (0.09oz) gold gelatine sheets {for}
1 1/4 individual gold gelatine sheets {for}
15g (0.53oz) gelatine solution  NOTE

The assembled entremets can be frozen for up to 6 weeks prior

to glazing.

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Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
DARK CHOCOLATE GLAZE
METHOD
INGREDIENTS

18g (0.63oz) gold gelatine sheets 
160g (5.64oz) water
270g (9.52oz) caster (superfine) sugar
270g (9.52oz) liquid glucose 
180g (6.35oz) sweetened condensed milk
230g (8.11oz) Callebaut 811 Dark Couverture
54.5%
3 drops Super Black AmeriColor Gel Paste,
optional
Soak the gelatine in a bowl of cold water. Place the water, sugar
and glucose into a saucepan and bring to the boil until the
sugar has completely dissolved. Remove from the heat and add
in the condensed milk, stir to combine. Add the pre-soaked gela-
tine and mix until completely dissolved and incorporated. Place
the chocolate into a jug. Pour the hot liquids over the chocolate,
add the black gel and emulsify with a stick blender. Cover with
plastic wrap touching the surface and allow to cool at room
temperature.

EQUIPMENT
 NOTE
spatula
stick blender You can make the glaze in advance and store it for up to 2
weeks in in an airtight container in the refrigerator or up to 6
weeks in the freezer.
 SUBSTITUTE

18g (0.63oz) gold gelatine sheets

9 individual gold gelatine sheets {for}
108g (3.81oz) gelatine solution

270g (9.52oz) liquid glucose {for}

270g (9.52oz) light corn syrup

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
PINK CHOCOLATE FLOWER
METHOD
INGREDIENTS
Sieve the pink colour powder over the white chocolate before
0.5g (0.02oz) pink oil-soluble colour powder tempering ( see our online video for instructions). Pour the
750g (26.46oz) Callebaut Velvet White Choco- tempered chocolate onto a guitar sheet and spread it out into
late 32%, tempered a thin, even layer. Once the chocolate becomes dull use a tart
ring, 40mm in diameter, as a guide to cut 2 discs which will be
EQUIPMENT
used as the base of the flowers. Place a sheet of baking paper
on top then place between 2 flat trays and allow to set at room
sieve
temperature.
guitar sheet
large angled palette knife
Spread the tempered chocolate into a thin, even layer over a
tart ring,140mm D
guitar strip. Lift the strip and place it onto a clean surface. Once
paring knife
the chocolate is set to touch, use the round cutter to create
2 x aluminium baking trays
semi-circles. Place a piece of baking paper strip on top of the
17 x guitar sheet strips, 20mm x 400mm
chocolate before wrapping it around a piece of pipe. Allow to set
17 x baking paper strips, 20mm x 400mm
at room temperature. For each flower you will require;
small angled palette knife
round cutters, 25mm, 45mm, 60mm,
1 strip cut with a 25mm cutter, wrapped around a 20mm pipe.
75mm, 85mm and 95mm D
1 strip cut with a 45mm cutter, wrapped around a 20mm pipe.
PVC pipes, 20mm, 50mm 70mm 110mm
2 strips cut with a 45mm cutter, wrapped around a 50mm pipe.
D
2 strips cut with a 60mm cutter, wrapped around a 50mm pipe.
turntable, optional
1 strip cut with a 60mm cutter, wrapped around a 70mm pipe.
3 strips cut with a 75mm cutter, wrapped around a 70mm pipe.
5 strips cut with an 85mm cutter, wrapped around a 110mm
pipe.

Once the chocolate bases and petals have set, begin assembling
the flower. Using a paper piping cone ( see our online video
for instructions) and some tempered pink chocolate, adhere the
petals to the base. When adhering the petals, ensure they over-
lap slightly. Start with the smallest petals, angling them slightly
inwards, in the centre of the disc and work your way out while
increasing the size and gradually angling them outwards. Place
into the freezer.

 NOTES

Reheat the tempered chocolate as required whilst making the petals.

The quantities of petals required will depend on how thick or thin you make the chocolate.

It is recommended to make more petals than required to allow for breakages.

If you are not going to spray the flower with velvet spray, do not place it into the freezer, simply allow to set at room
temperature.

50g (1.76oz) of the remaining chocolate will be used for the Pink Velvet Spray.

Once set, any remaining chocolate that does not get used can be stored in an airtight, opaque packaging and used in
your next application.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
PINK VELVET SPRAY
METHOD
INGREDIENTS

50g (1.76oz) cocoa butter pistols or Callebaut Melt the cocoa butter in a saucepan over low heat until you
Mycryo Cocoa Butter have half liquid and half solids. Remove from the heat and allow
50g (1.76oz) remaining pink chocolate, from the remaining solids to melt. Pour it over the pink chocolate and
above stir until the chocolate has completely melted. Allow to cool to
31°C (87.8°F) before transferring it into the cup of a spray gun.
EQUIPMENT Remove the flower from the freezer and immediately spray the
surface of the flower. Hold the spray gun 300mm away and
spatula rotate the flower while spraying it to achieve an even coat. Set
spray gun aside at room temperature.
compressor
turntable, optional

FINISHING
METHOD
EQUIPMENT

thermometer Bring the glaze to 28°C (82.4°F) and then emulsify with a stick
stick blender blender, bringing the temperature up to 31°C (87.8°F). Re-
metal ring move the entremets from the freezer and immediately unmould.
tray with sides Elevate the frozen entremets on a smaller metal ring over a tray
large flat palette knife with sides. Pour the glaze over the entremets and use a palette
paring knife knife to remove any excess glaze from the top. Once the glaze
medium angled palette knife stops dripping, use a sharp knife to trim the excess glaze from
the bottom and place onto a serving place. Allow the entremets
to defrost in the refrigerator. Prior to serving, top the entremets
with the chocolate flower.

STORAGE &
SHELF LIFE
Store the finished product in the refrigerator for up to 3 days.

The finished product can sit at room temperature for approximately 1 hour.

The product can be frozen for up to 8 weeks before garnishing. Defrost in the refrigerator overnight.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.