Chocolate charlotte

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Corman products used for this recipe

Whip the egg whites and 2/3 of the sugar, then at the end, add the xanthan gum mixed with the last 1/3 of the sugar.
Add the egg yolks and sifted flour, using a spatula to incorporate.
Pipe three discs of 14 cm in diameter onto a Silpat, then pipe the rest into 6 cm lady fingers using a No. 13 plain tip.
Sprinkle the lady fingers with chocolate grated using the Microplane®.
Dust twice with icing sugar.
Bake in a fan-assisted oven at 175 °C for 15 mins. Leave to cool.

300 g egg whites 250 g sugar 1 g xanthan gum 200 g egg yolks 250 g T55 flour 50 g chocolate 64%

100 g sugar 200 g water 10 g vanilla extract

280 g chocolate 64% 230 g Sculpture 30.2% fat 620 g Sculpture 30.2% fat

Bring the Sculpture to the boil, then add the hydrated gelatine and pour over the chocolate.
Blend.
Place in the refrigerator.

200 g chocolate 64% 100 g Sculpture 30.2% fat 28 g hydrated gelatine (4 g gelatine + 24 g water)

400 g Sculpture 30.2% fat 32 g sugar

Spread the tempered chocolate onto a marble board, leave to crystallise, then chop into chips.

350 g chocolate 64%

Soak the lady fingers and sponge discs.
Arrange the lady fingers around the ring and place a disc in the bottom.
Pipe in 360 g of chocolate mousse and place in the freezer.
Gently heat the ganache in the microwave, then use a piping bag with no tip to fill the ganache in between the lady fingers.
Pipe swirls of Sculpture to decorate the Charlotte, and finish with a spiral in the centre.
Garnish with chocolate chips. (+/-40 g)

Lady fingers