Pavoni - il marchio rosso più famoso nell'arte bianca

Ingredients

CHOCOLATE AND ALMOND SPONGE CAKE
marzipan  220 g
whole eggs  200 g
cocoa  20 g
soft butter  25 g
egg whites  100 g
glucose  12 g
CHOCOLATE CRUNCHIES 330 g per frame
85  g  almond praline
85  g  hazelnut cream
30  g  finely chopped candied orange peel
55  g  flaky pastry
20  g  butter
60  g  milk chocolate coating
ESPRESSO COFFEE DIP
300  g  espresso coffee
15  g  sugar
LIGHT PISTACHIO CREAM 1000 g per frame
210  g  milk  
100  g  sugar   
126  g  egg yolks
9   g  sheets of gelatine
450  g  cold water for gelatine
221  g  Bronte pistachio cream
472  g  whipped cream
Bitter orange marmalade
1000  g  orange juice
400  g  orange peel
100  g  lemon peel
700  g  white cane sugar
50  g  glucose
5  g  pectin

Cook at 64° Bx.

Bavarian cream with mascarpone 1000 g per frame
500   g   whipped cream 
3  g   freeze-dried coffee
Citrus fruit chocolate coating      
225  g  fresh cream (35 % m.g.)
14  g  orange and lemon peel   
31.5  g  inverted sugar
31.5  g  glucose
27  g  white cane sugar
12.6  g  cocoa
6  g  sheets of gelatine (125 bloom)
30  g  water
10  g  butter (82% m.g.)
75  g  chocolate (70%)
   

Method

Cake:
Cream the marzipan with the cocoa and eggs. Melt the butter and whisk with the egg whites and glucose. Combine all ingredients. Bake at 220°C in sheets of 280g - 40x40 cm.
Crunchies:
Melt the chocolate coating, add the praline, hazelnut cream, soft butter and, finally, the flaky pastry.
Pistachio cream:
Baked custard at 82°C. Allow to cool to 45°C. Add the softened gelatine (dissolved in the microwave) and then mix with the
pistachio cream. Add whipped cream for a lighter texture.
Bavarian cream:
Heat sugar and water to 121°C. Pour onto egg yolks while blending in a mixer. Allow to cool to 35°C  and add the gelatine
(softened in cold water). Mix well, adding the whipped cream and mascarpone (previously mixed with the coffee powder).
Citrus fruit chocolate:
Heat ingredients to 60°C, combine and whisk. Filter and gently mix into the slightly melted chocolate. Cover and cool. Use at 30°C. Filter before using as a glaze.