Jasmine & Mandarin Pyramid from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley

Name: Jasmine & Mandarin Pyramid from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
Ingredients: 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Sheets and Patterned Squares; edible gold leaf to decorate; 50 ml (2 fl oz/scant ¼ cup) mandarin juice squeezed from the leftover flesh of the mandarin; 25 ml (1 fl oz/1½ tbsp) Grand Marnier; 125 g (4½ oz/⅔ cup) caster (superfine) sugar; 1 quantity of Jasmine Crème Brûlée; 1 quantity of Alhambra Chocolate Sponge; 1 quantity of Alcohol Syrup made with Grand Marnier; 1 quantity of Dark Chocolate Mousse (sabayon method); 1 quantity of Dark Chocolate Glaze; 6 mandarins peeled and segmented

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I always use Amedei’s Toscano 63 for this pâtisserie; the light nutty and floral notes in the chocolate complement the flavours and aromas of the jasmine and ma

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Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Sheets and Patterned Squares
edible gold leaf to decorate
50 ml (2 fl oz/scant ¼ cup) mandarin juice squeezed from the leftover flesh of the mandarin
25 ml (1 fl oz/1½ tbsp) Grand Marnier
125 g (4½ oz/⅔ cup) caster (superfine) sugar
1 quantity of Jasmine Crème Brûlée
1 quantity of Alhambra Chocolate Sponge
1 quantity of Alcohol Syrup made with Grand Marnier
1 quantity of Dark Chocolate Mousse (sabayon method)
1 quantity of Dark Chocolate Glaze
6 mandarins peeled and segmented