In a mixing bowl with a paddle attachment, mix all ingredients for 5 min. at medium speed. Spread on a Silpat®.
Bake in a deck oven at 180°C for 12 to 14 min. with closed damper.
Cut out discs of 6 cm diameter.
Crunchy Method
Melt the chocolate to 40°C and incorporate salt and PatisFrance praliné.
Carefully fold in the feuilletine.
Laminate between 2 baking papers to 2 mm and freeze.
Cut out discs of 6 cm diameter.
Cocoa Shortcrust Method
Use the Butter at room temperature. In a mixing bowl with a paddle attachment, mix all the ingredients together until you obtain a dough texture.
Laminate at 3 mm and cut out discs of 8 cm diameter to fit under the mousse.
Bake on Silpain® at 170°C for 10 to12 min. in a deck oven and open damper.
Liquid Praline Method
Add the lime zest into the praline and incorporate the water gradually.
Pipe into silicon mold and freeze.
Chocolate Mousse Method
Warm up the milk and salt to 80°C and pour over the chocolate.
Cool down to 40°C.
Lightly whip Ambiante and heavy cream together and incorporate into the chocolate mixture.
Glaze Method
Warm up the Mirror Glassage to 35-40°C. Use an immersion blender to remove all air bubbles.
Glaze the mousse coming out of a freezer at -18/-20°C.
Assembly
Mold used is the Demarle® cylinder FX1103.
Precut the crunchy base, the praliné cake and stack them together.
Pipe in the silicon mold the dark chocolate mousse half way, press the frozen liquid praliné and top of with the praliné cake and crunchy.
Decorations
Spread on a guitar sheet some tempered dark chocolate and cut out hearts shapes.
Roll it around a plastic tube before it sets.
Sprinkle some cocoa nibs on the glaze before adding the curved heart.
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