Tarta Cotillon

Recipe

Products

Chocolate couvertures - Tobado - drops - 1.5 kg bag

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

brownie sponge

ingredients	preparation
450g butter 250g Chocolate couvertures - Tobado - drops - 5 kg bag 500g brown sugar 40g invert sugar 390g whole egg(s) 1g salt 145g weak flour 75g powdered beetroot 20g Cocoa powder and cocoa products - Selección 22 - 1 kg bag	We put the butter with the salt and sugar in a blender with the blade. Homogenize and add the melted couverture little by little. Incorporate the flour with cocoa powder and powder beetroot. Roll out on a griddle. Boil to 200ºC for about 15 minutes. Let cool.

Tobado ganache

ingredients	preparation
125g cream 100g Chocolate couvertures - Tobado - drops - 5 kg bag 10g invert sugar	Heat the cream with the invert sugar and pour over the melted couverture. Set aside.

Opal strawberry cream

ingredients	preparation
85g milk 85g strawberry puree 10g sugar 50g Opal 1g iota carrageenan	Dissolve the Iota-carrageenan with the sugar. Heat the purée with the sugar and the Iotacarrageenan. Bring to the boil. Pour in the chocolate and emulsify. Pour 110 g over the brownie.

whipped strawberry, vinegar and beetroot jelly

ingredients	preparation
205g strawberry puree 50g water 25g powdered beetroot 25g sweet and sour vermouth vinegar 25g sugar 14g Instagel 0.4g citras	Dissolve the sugar in the water and mix all the ingredients in a jug using a food processor. Beat together and pour into the inner mould until full.

white chocolate and beetroot shavings

ingredients	preparation
70g Opal 7g powdered beetroot	Temper the chocolate and mix in the powdered beetroot. Spread onto a marble surface and make shavings. Set aside.

Maragda mousse

ingredients	preparation
150g strawberry puree 30g sugar 25g egg yolks 5g gelatin leaves 195g CHD-TA-200MARA-863 270g half whipped cream 35%	Heat the strawberry purée and the sugar together. Pour onto the egg yolks and cook at 85 ºC. Pour the mixture over the melted couverture and emulsify. Mix with the semi-whipped cream and add the Opal-beetroot shavings. Pour into moulds. Remove the shavings and set aside.

shiny cocoa coating

ingredients	preparation
95g water 250g sugar 45g glucose 20g gelatin leaves 75g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 65g butter 435g cold neutral gelatine	Boil the water with the glucose and the sugar. Dissolve the previously soaked gelatine leaves in the mixture. Add the cocoa powder, butter and neutral gelatine. Strain and set aside. Steam at 35 ºC.

assembly

Place the sponge in the inner mould.
Spread the Tobado ganache a little.
Pour over the Opal-strawberry cream.
Add the whipped jelly.
Freeze.
Pour out the Maragda mousse.
Place in the middle.
Freeze.
Remove from the mould and glaze with the cocoa coating.
Decorate as you like.
(Note: To make the cork we used a silicon mould based on a Cava cork and for the confetti we used coloured white chocolate couverture placed between two sheets of dipping paper).