Pink Panter 2.0

Ingredients

• 3 eggs
• 150 g sugar
• 120 g milk
• 100 g sunflower oil
• 180 g Callebaut Velvet Experience Ecuador 39% chocolate
• 180 g flour
• 7 g dry yeast (baking powder)
• 2 g salt

Preparation

1. Place a saucepan with water on the heat. In a metal bowl, add the chocolate and melt it using a bain-marie.
2. While the chocolate is melting, whisk the eggs and sugar together until pale and doubled in volume.
3. Add the milk and oil to the egg and sugar mixture and mix well.
4. Add the melted chocolate and fold it in gently using a spatula.
5. Once the mixture is homogeneous, add the flour and baking powder and continue mixing until incorporated.
6. Grease a baking tray with butter, pour in the mixture, and bake for 35–40 minutes at 180°C (static oven).
7. Once baked, let it cool on a rack and cut into bars to fit the mold you will use.

Ingredients

• 2 eggs
• 500 g whipping cream
• 3 gelatin sheets
• 1 lime
• 250 g white chocolate W2 (28%)

Preparation

1. In a Thermomix, add the chocolate and heat to 75°C at the lowest speed.
2. Once melted, let it cool to 50°C and add the eggs and previously hydrated gelatin.
3. Zest the lime into the mixture and blend at high speed until fully combined.
4. In a separate bowl, whip the cream.
5. Once both preparations are ready, gradually fold the whipped cream into the chocolate mixture using a spatula and gentle folding motions until fully incorporated. 
6. Transfer to a piping bag and reserve until use.

Ingredients

• 40 g coconut oil
• 60 g butter
• 500 g Ruby chocolate RB2 (32.8%)

Preparation

1. Melt the butter and coconut oil together in a bowl over a bain-marie at 35– 40°C, without overheating.
2. Melt the Ruby chocolate separately using the same method until it reaches 40–45°C.
3. Transfer the chocolate to a glass container, add the butter and coconut oil mixture, and blend with a hand blender, trying to incorporate as little air as possible.
4. Let it cool gradually to 30–31°C. It is now ready to use for co

1. Using silicone bar-shaped molds, fill them about 75% with the white chocolate and lime mousse.
2. Insert the chocolate sponge bars into the center and add more mousse if needed. 
3. Level the surface with a spatula, removing any excess.
4. Freeze the molds for at least 10 hours.
5. Unmold and place on a rack with a tray underneath.
6. Pour the Ruby chocolate coating over; due to the frozen temperature, it will set instantly.
7. Decorate with gold salted caramel Crispearls and store in the fridge until fully defrosted.
8. When cut in half, you’ll see a soft, airy sponge in the center, surrounded by creamy mousse, with a crunchy coating and salted caramel pearls on top that enhance the sweetness of the dessert even more.