Schokinag Praline Mousse Bombe

Wafer
52 1/2 oz Praline Paste
12 oz Giandujia
1 lb Feuilletine
4 oz Coarsely Chopped Toasted Almonds
4 oz Melted Butter

In a mixing bowl, place giandujia and butter over a double boiler and melt completely. Take off stove, and set aside. In a twelve-quart mixing bowl, add the praline paste and mix until smooth. On a separate piece of parchment paper, place the feuilletines and coarsely chopped toasted almonds. While praline paste is mixing on speed one, add the butter and giandujia mixture. Scrap and mix until smooth. Add the feuilletines and almonds. Mix until combined. Pour into a flat sheet pan, lined with parchment paper. Spread evenly over pan, placing another piece of parchment paper on top. Place in cooler or freezer until set. Once set, remove top paper. Using the two and one half-inch biscuit cutter cut out 48 discs and place on separate lined sheet pan. Place excess mixture into a mixing bowl. Re-warm over double boiler. Pour onto a lined half sheet pan, half a piece of paper on top. And save for the next time more discs are needed.

Chocolate Mousse
10 1/2 oz Egg Yolks
16 oz Simple Syrup
31 1/2 oz Schokinag Bittersweet Chocolate
45 oz Whipped Cream

In a mixing bowl, place chocolate and melt over a double boiler. When melted, wipe off bottom of bowl and set on table. In another mixing bowl over a double boiler, heat the yolks and syrup. Whisk until pale in color (approximately 12-15 minutes). Take off stove; wipe off bottom of bowl. Transfer to a twelve-quart mixing bowl and whisk until cool and frothy. Remove from mixer. In a separate twelve-quart mixing bowl, whip the cream to a medium peak. Fold cream into cooled egg syrup mixture. Pour and fold Schokinag into mixture, working very quickly so no lumps occur.

Ganache
20 oz Heavy Cream
2 oz Glucose
11 oz Schokinag Bittersweet Chocolate

In a saucepan, bring cream and glucose to a boil. Shut off. Add Schokinag. Stir until Schokinag is melted. Strain through a chinois into a small mixing bowl.

Mirror Glaze
7 oz Granulated Sugar
5 oz Water
9 oz Glucose
84 oz Neutral Glaze
4 oz Schokinag Cocoa Powder
12 oz Water

In a medium sauce pan add first 4 ingredients and melt completely. In a small mixing bowl, add last 2 ingredients and make a paste. Add paste to liquid and bring mixture to a boil. Once mixture comes to a boil, turn off heat and strain through a chinois strainer. Place into a cambro container. Glaze should be at room temperature before glazing.

Sweet Dough
1 lb Butter
8 oz Sugar
3 whole Eggs
1 1/2 lb Cake Flour
1/4 oz Vanilla Bean Scraped

Cream butter, vanilla bean and sugar together. Mix well. Add eggs, mix until incorporated. Add flour & mix until combined. Chill dough for 1 hour. Roll out dough to 1/4" and cut with a fluted cookie cutter. Bake on lined sheet pan and bake at 300 degrees for 8 minutes. Let cool.

Assembly
Place the 2 3/4" dome Silpat on the sheet pan. Using a large round tip, fill a pastry bag with the Schokinag mousse. Fill the mold three quarters of the way up. Place the praline wafer on top until it forms a flat surface. Place in the freezer. When froze, remove from mold. Place onto a sheet pan lined with a metal screen. Pour room temperature ganache over each bombe. Place in cooler.