Angel and Demon: Dark and white chocolate entremets

 I make this entrements with the idea of angel and demon in my mind, ^^.

 I believe that each people have some darkest thought in their head, hehe, and we always try to show the angel side of us. 
We don't have to be an angel but we have to keep the darkest side smaller and try our best not to let it get out to hurt other people. The white chocolate mousse and white chocolate glaze represent the sweet and kind feeling and action, do it often to turn it to be your true personality ^^, our goodness will shine, glittering, pure and white. Because when we give kindness, I believe we will receive it too. It's not wrong when we let our darkness come out sometimes, we are human but you have to accept the result. The black chocolate mousse is not only dark from chocolate but with a lot of vanilla, it adds a hint of bitter taste into the mousse too. So each time that you hurt other people remember that you, yourself can get hurt too, both by your own feeling (I always has bad feeling when I speak something that I shouldn't) and the thing that other people might do to you. The red berry cream is our passion, you can make it good or bad, it depends on you. Use your passion to put fuel into your life, make each of your day worth living.
We don't have to be angel to live in this world, our feeling, passion and desire can make this world better too, as long as you don't let your demon side take over your mind. 

Angel and Demon: Dark and white chocolate entremets

Make 8 (5.5cm)

Black chocolate mousse
105g ......................................... Dark chocolate
90g .......................................... Creme anglaise
.................................................. Black food coloring
-Creme anglaise
-- 80g ...................................... Milk
-- 15g ....................................... Egg yolks
-- 6g ........................................ Granulated sugar
-- 1/3 ....................................... Vanilla bean 
135g ......................................... Whipping cream

Berry cream

90g ............................................ Strawberry puree

15g ............................................. Sugar

1 1/4tsp ..................................... Lemon juice

2.5g ............................................ Gelatin sheets

White chocolate mousse

140g ............................................... Whipping cream

1 ................................................... Vanilla bean

50g ............................................... Egg yolks

4g ................................................. Gelatin sheets

200g ............................................. White chocolate

200g ............................................. Whipping cream

White chocolate glaze
270g ............................................. White chocolate
4g ................................................. Gelatin sheets
170g ............................................. Whipping cream
40g .............................................. Water
30g .............................................. Glucose syrup
26g .............................................. Vegetable oil (I use rice barn oil)

...................................................... Soft sponge cake, cut into 8 rounds (5.5cm) 
...................................................... Creme de framboise, for sprinkle over the sponge cake


Make Black chocolate mousse:

Beat the yolks, seeds from vanilla bean and sugar until combine, boil milk and pour hot milk over the yolk mixture, whisk all the time.
When all the milk mix into the yolk, put the mixture over low heat and heat until 82°C.

  Place the sieve over the bowl of chocolate, when the yolk mixture is ready, pour the mixture through the sieve (you will need only 90g of it) and wait for 1 minutes. Stir until all the chocolate melt add black food coloring. Let the mixture cool to room temperature.
When the chocolate mixture is cool, whip the whipping cream until soft peaks form.

Fold 1/3 of the whipping cream into white chocolate mixture.

Pour the chocolate mixture back into the whipped cream bowl, fold to combine.

Pour into the molds. 
Freeze until firm, 6 hours or overnight.

Make Strawberry cream

Bloom the gelatin sheets in cold water.
Boil the strawberry puree, sugar and lemon juice together, then take it out of the heat and stir in the gelatin.
Pour into the mold, (only half way). 
Freeze until firm, 6 hours or overnight.

 Make the white chocolate mousse

Bloom the gelatin sheets in iced cold water. 
Beat the egg yolks with the seeds from vanilla bean, boil the 140g of whipping cream, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan out of the heat and stir in the gelatin and white chocolate.
Let the mixture cool.

Whip the whipping cream until soft peaks form.

Fold 1/3 of the whipping cream into white chocolate mixture.

Pour the white chocolate mixture back into the whipped cream bowl, fold to combine.

Pipe into the molds about 2/3 of the molds.

Remove the black chocolate mousse and berry cream from the freezer, press the mousse and cream into the molds.

Press the sponge into the molds, and sprinkle the Creme de framboise over the sponge.

Freeze until firm.

Make the White chocolate glaze

Put the white chocolate into a bowl. And place the bowl over a hot water bowl, don't let the bottom of the chocolate bowl touch the hot water, stir until melt.
Bloom the gelatin sheets in iced cold water. 
Put the whipping cream, water, glucose and oil into a saucepan bring to boil, then stir the gelatin into the whipping cream mixture.
Pour the whipping cream mixture into the chocolate bowl, stir to combine.
Let the glaze cool before using.

Decoration:
Remove the metal molds and cover the cake with white chocolate glaze.
Decorate with white chocolate and gold leaf.

Angel and Demon: Dark and white chocolate entremets