Mono Karma
Chocolate and cocoa sponge cake
Heat the chocolate and cream and create a ganache using a whisk. Add honey, sugar and eggs at room temperature. Dry mix the powders with a whisk and add to the previous liquid mixture, always mixing with a whisk. Then whip the egg white with its sugar and add in 3 times to the mixture, mixing with a spatula. Spread inside the silicone molds and bake at 180°C for 10-11 minutes.
Cherry Jam
Mix the sugars with the pectin, add them to the fruit and bring to the boil. Cook until it reaches 55° brix, cool to 4°C covered with film in contact in the blast chiller.
Chocolate mousse
Prepare a custard with milk, sugar, dextrose, egg yolk, glucose and vanilla pulp. At the end of cooking (83°C) filter the vanilla and add the gelatine, mixing with a whisk. Pour over the chocolate, mixing with a hand blender, creating an elastic and shiny emulsion. When the mixture is at 39 - 40°C, pour in 2-3 times on the semi-whipped cream, mixing with a spatula.
Mascarpone mousse
Mix the cream and mascarpone together with the immersion blender and store in the refrigerator at 4°C. Hydrate the gelatin with its water. Cook the water, sugar and dextrose at 121°C and gradually pour in the egg yolks and vanilla pulp, mixing with a whisk. Filter and whip in a planetary mixer at medium speed. When the egg yolk is whipped (it must be at 30°C), stop the mixer, melt the gelatin mass well and add it to the mixture, mixing with the spatula. Lightly whip the mascarpone and cream and mix the masses with a spatula.
Cherry and sake syrup
Blend all the ingredients together and use.
Melting chablon paste
Melt the cocoa butter and chocolate at 45°C and mix them with a spatula. Sift and use at 35°C with a spray gun connected to a compressor.
Assembly
Place a soaked sponge cake disc on the SPV Pavoni. Dress over the mascarpone mousse. Place a second soaked sponge cake disc and freeze. Pipe the chocolate mousse into the Karma Pavoni mold with a piping bag. Insert the frozen inside and freeze in a blast chiller. Unmold and spray with chablon paste. Spray a light coat of Pavoni Gold Stardust. Dress the inside of the cavity with a layer of cherry jam. Decorate with candied cherries, chocolate petals and gold leaf.
