Avo-Choc Mousse


Grams (g)
Belcolade Noir Vietnam 73 CT 280
Cream 450
Sugar 120
Water 30
Eggs 90
Yolk 100
Gelatine Sheet 15
Oil 75
Mousse total 1160
Miroir Glassage Neutre 450
Purple colouring
Titanium Dioxide
Glaze total 450
Avocado Puree 170
Lemon Juice 7.5
Gelatine Sheet 3
Maple Syrup 35
Filling total 215.5
Madeleine Biscuit
Caster Sugar 240
Eggs 200
Milk 60
Wholemeal Flour 250
Baking Powder 9
Lemon juice 10
Butter melted 100
Olive oil 140
Madeleine Biscuit total 1009
Black Olives 100
Decoration total 100

Working Method

  1. Melt Belcolade chocolate and add half amount of olive oil
  2. Whip cream to soft peak
  3. Bring sugar and water to 118°C, and pour over egg mixture and whip till cool, add second half of olive oil till emulsified
  4. Dissolve soaked Gelatine in small amount of warm cream and add to melted chocolate
  5. Fold cream under, last add cool eggs and mix
  6. Fill into moulds, insert avocado filling and freeze

  1. Add purple glaze
  2. Add roasted dried black olives

  1. Use a stick blender to make Avocado Puree
  2. Mix melted gelatine with Syrup and combine all ingredients
  3. Pipe circles onto silpat mat and freeze

Madeleine Base
  1. Whip sugar and eggs for 5 min, then add milk
  2. Add all dry ingredients followed by the oil and melted butter
  3. Bake for 40 minutes at 170°C
  4. Once cold cut in half


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