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15
Components
88
Ingredients
18
Season
Ingredients
Cocoa Sablé
110 gcold unsalted butter, cubed
55 gpure icing sugar, sieved
17 gCacao Barry Pleine Arôme cocoa powder
44 gwhole eggs, whisked
1 gsea salt flakes
1vanilla bean, sliced and seeds scraped
20 galmond flour
180 gplain flour
3.5 gbaking powder
plain flour, for dusting
Milk Chocolate Crémeux
1 ggold gelatine
110 gthickened cream
150 gfull cream milk
1vanilla bean, cut and scraped
3 gsea salt flakes
50 gegg yolks, whisked
200 gCallebaut Gold chocolate
20 gCallebaut 823 Milk Couverture 33.6%
20 gCallebaut Mycryo cocoa butter
Chocolate Flourless Sponge
100 gegg yolks, (reserve whites)
60 gcaster sugar (A)
127 gegg whites
pinchcream of tartar
60 gcaster sugar (B)
64 gCallebaut 2815 Dark Couverture 57.7%
17 gCacao Barry Pleine Arôme cocoa powder
Caramelised Pecan Nuts
124 gpecan nuts
24 ghoney
140 gthickened cream
40 gliquid glucose
124 gcaster sugar
4 gsea salt flakes
80 gCallebaut 823 Milk Couverture 33.6%
100 gcandied lemon fillets
canola spray, to grease
2cooled chocolate sablé discs
Dark Chocolate Mousse
210 gCallebaut Power 80 Dark Couverture
50 gCallebaut 823 Milk Couverture 33.6%
320 gthickened cream
5 ggold gelatine
130 gegg yolks
100 gcaster sugar (A)
160 gfull cream milk
60 gcaster sugar (B)
1 gsea salt flakes
Assemble the Entremet
dark chocolate mousse
1chocolate flourless sponge round
milk chocolate crémeux
1baked cocoa sablé round with caramelised pecan nuts
Mirror Glaze
14.2 ggold gelatine sheets
80 gwater (A)
60 gcaster sugar
70 gliquid glucose
1.3 gsea salt flakes
450 gneutral glaze
160 gwater (B)
70 gCacao Barry Pleine Arôme cocoa powder
2.5 gPCB oil soluble black powder
6 dropsColor Mill oil-blend liquid black colour
Chocolate Band
100 gtempered chocolate, in a microwave safe bowl
1 gPCB oil soluble black powder
canola spray, to grease
Chocolate Leaves
200 gCallebaut W2 white chocolate 28%
4 gPCB oil soluble green powder
knife tipPCB oil soluble blue powder
15 gtempered dark chocolate, in a jug
Chocolate Petals
100 gtempered dark chocolate, in a jug, refilled for each set of leaves
Chocolate Disc
tempered dark chocolate, in a small jug
Chocolate Iris Assembly
1chocolate sphere
tempered chocolate, in a small paper piping bag
1chocolate disc
3large chocolate petals, guitar sheet removed
1 canmagic freeze spray
3medium chocolate petals, guitar sheet removed
3small chocolate petals, guitar sheet removed
Finishing Colours
chocolate iris flower
Chef Rubber Black Onyx cocoa butter, at working temperature of 31°C
¼ tspPCB gold glitter powder
¼ tspPCB oil soluble blue powder
1 tsp100% alcohol
Glaze the Entremet
1frozen entremet
mirror glaze, in a jug, at 30°C
1 tspPCB gold glitter powder
Final Assembly
1chocolate band
1glazed entremet
1sprayed chocolate iris
2large leaves, guitar sheet removed
1small leaf, guitar sheet removed
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Kirsten Tibballs, Season 18. Originally published by Network 10 on 24 Jun 2026.
Original on 10 Play ↗