Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Chocolate n’ Mandarin

Cher Harris's Chocolate n’ Mandarin

Cher Harris, Top Ten Pastry Chef of 2014, presents her Chocolate n’ Mandarin.


Yield: 48 individual savarins

Milk Chocolate Mousse:

  • 7 oz/200 g whole milk
  • 8.4 oz/240 g milk chocolate 37%, chopped
  • 0.17 oz/5 g powdered gelatin
  • 0.88 oz/25 g water, cold
  • 10.5 oz/300 g heavy cream 40%

1. Heat milk and pour over chocolate, whisk until smooth to make a ganache.

2. Bloom gelatin in cold water. Melt gelatin and add to ganache mixture.

3. Whip cream to soft peaks; fold into the ganache. Portion thin into savarin molds and freeze.

Mandarin Gelee:

  • 3 oz/84 g granulated sugar
  • 0.5 oz/15 g NH Pectin
  • 21.16 oz/600 g mandarin puree
  • 4.6 oz/132 g glucose syrup

1. Combine sugar and pectin.

2. Bring puree and glucose to a boil. Add sugar/pectin mixture while whisking. Boil for 1 minute and portion over the set mousse. Freeze for layering.

Chocolate Cremeux:

  • 13.22 oz/375 g 40% heavy cream
  • 10.5 oz/300 g whole milk
  • 2.6 oz/75 g granulated sugar
  • 5.3 oz/150 g egg yolks
  • 14.8 oz/420 g 64% semisweet chocolate
  • 1.76 oz/50 g mandarin puree

1. Simmer milk and cream.

2. Whisk yolks and sugar together, temper in cream mixture and cook as anglaise. Strain anglaise over chocolate and immersion blend. Add puree with immersion blender. Portion over the set gelee.

Smoked Hazelnut Micro Sponge:

  • 3.8 oz/110 g hazelnuts
  • 8.8 oz/250 g egg whites
  • 5.3 oz/150 g egg yolks
  • 5.3 oz/150 g granulated sugar
  • 1.3 oz/37 g all-purpose flour
  • 2.2 oz/63 g milk chocolate 37%

1. Smoke hazelnuts for 12 minutes at low temperature in dry smoker.

2. Grind hazelnuts in food processor and then add all other ingredients. Once smooth, strain and transfer to a siphon. Process with 2 chargers, shake vigorously and refrigerate for 2 hours.

3. Cut slats into bottom of plastic cups, fill halfway with siphon. Microwave for 45 seconds and cool on rack upside down. Once cool, gently pull apart for service.

Mandarin Foam:

  • 6 oz/170 g mandarin puree
  • 1 oz/32 g granulated sugar
  • 0.17 oz/5 g Versawhip
  • 0.05 oz/1.5 g xanthan gum

Heat puree and sugar just until melted. Immersion blend, slowly adding the Versawhip and xanthan. Whip in mixer until foam forms.

Ginger Caramel Macarons:

  • 1.76 oz/50 g candied ginger
  • 3.5 oz/100 g almond flour
  • 3.5 oz/100 g confectioners’ sugar
  • 1.2 oz/36 g egg whites
  • 3.5 oz/100 g granulated sugar
  • 0.9 oz/25 g water
  • 1.2 oz/36 g egg whites

1. Chop the candied ginger as finely as possible.

2. In food processor, combine almond flour and confectioners sugar; process until smooth. Add the candied ginger, and process until evenly textured.

3. Paddle the above with first amount of egg white until a smooth paste is formed.

4. Cook granulated sugar with water to 116°C. Stream sugar into remaining egg whites, whipping to meringue. Fold meringue with the ginger paste from above. Sandwich with Italian Caramel Buttercream.

Ginger Gel:

  • 7 oz/200 g Domain de Canton liqueur
  • 1.76 oz/50 g water
  • 1 oz/30 g granulated sugar
  • 0.09 oz/2.5 g agar agar
  • 0.7 oz/20 g mandarin puree

1. Bring first four ingredients to a boil. Pour into pan and allow to chill to set. Process in Vitaprep to form vortex. Stream in the puree until smooth. For immediate use from squeeze bottle.

Candied Smoked Hazelnuts:

  • 8.7 oz/248 g hazelnuts
  • 7 oz/198 g granulated sugar
  • 4 oz/113 g water

1. First, smoke hazelnuts for 12 minutes at low temp in dry smoker.

2. Cook water and sugar to 112°C. Add hazelnuts and stir constantly until mixture crystallizes. Continue stirring over heat until crystallization begins to melt and becomes an even dark amber color. Spread onto silpat to cool. Use as garnish and in crumble.

Smokey Sweet Crumble:

  • 5.6 oz/160 g Candied Smoked Hazelnuts 
  • 2.8 oz/80 g tapioca maltodextrin
  • 4.2 oz/120 g Dulcey White Chocolate

1. Grind candied hazelnuts in food processor, set aside.

2. Process maltodextrin with chocolate, until even crumble. Add ground hazelnuts and grind together until consistent.

Brandy Snap Tuile: 

  • 11 oz/312 g unsalted butter, melted
  • 7.7 oz/220 g light brown sugar
  • 14 oz/397 g dark corn syrup
  • 0.7 liq oz/23 ml brandy
  • 7 oz/198 g bread flour, sifted
  • 0.03 oz/1 g ginger, ground

In electric mixer with paddle, combine melted butter, brown sugar, corn syrup, and brandy. Add bread flour and ginger; mix until smooth. Petit scoop onto silpat and bake until lacy and golden in color.


  • Organic flower petals

Unmold mousse savarins and cut in half. Arrange halves on plate. Place a few pieces of sponge on plate, some Mandarin Foam, a tuile and a few small piles of crumble. Garnish with organic flower petals.



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