Chocolate Shells with Caramelized White Chocolate Mousse, Orange Segments, and Burnt Almonds

1. Temper the chocolate. That is, melt the chocolate and bring it up to 55 degrees Celsius (131 degrees Fahrenheit). Then it needs to be cooled down to 27 degrees Celsius (81 degrees Fahrenheit) to be heated up to 32 degrees Celsius (90 degrees Fahrenheit) again.

2. Inflate balloons to appropriate sizes and dip them in the chocolate.

3. Sprinkle Crackle Crystals on the shells.

4. Let them dry and spray them with silver spray.

Soak the gelatin in cold water.

Chop the chocolate finely and place it in a bowl.

Heat the cream and glucose syrup in a saucepan while stirring. It must not boil.

Then pour the hot cream over the chocolate and stir until you have a delicious creamy consistency.

Wring out the gelatin and mix it into the cream. Whisk it well until the gelatin is melted.

Cover the bowl with plastic wrap and refrigerate for at least a couple of hours.

Whisk the cream light and fluffy and pour it into a piping bag.

 

Pour the almonds, water, and sugar into a heavy-bottomed saucepan. It is important that the heat is even - so stir regularly in the saucepan.

When the water evaporates, the sugar will crumble, and you need to stir vigorously.

When about half of the sugar has melted, pour the mixture onto a piece of baking paper.

When the almonds are cold, separate them from each other and they are ready to serve.

 

Fill the shells with the mousse and the burnt almonds and turn them upside down over an enzyme-peeled orange segment.