Kirsten Tibballs's Caramel chocolate mousse cake (TM6)

Caramel powder

• oil, to grease
• 250 g white sugar
• 20 g glucose
• 1070 g water
• 60 g unsalted butter, cut into pieces
• 10 g vinegar

Caramel crème brûlée centre

• 1 gold strength gelatine leaf (approx. 2 g)
• cold water, to soak
• 3 egg yolks
• 250 g thickened cream
• 1 tsp vanilla bean paste

Hazelnut dacquoise base

• 25 g caster sugar
• 40 g icing sugar, plus extra to dust
• 20 g hazelnuts, skin on
• 40 g hazelnuts, without skin
• 4 egg whites
• 1 pinch cream of tartar

Duo chocolate mousse

• 4 egg yolks
• 70 g white sugar
• 50 g water
• 500 g pouring (whipping) cream
• 140 g dark chocolate (70% cocoa), broken into pieces
• 140 g milk chocolate, broken into pieces

Assembly

• oil, to grease

Glaze

• 8 gold strength gelatine leaves (16 g)
• cold water, to soak
• 170 g white sugar
• 160 g thickened cream
• 50 g white chocolate
• 160 g glucose

Chocolate decoration

• 100 g white chocolate, broken into pieces