Gluten-Free Ginger and Orange Chocolate Bombe (with Giveaway)

chocolate bombe - 900

chocolate bombe - 900
I first found out about Divine Chocolate when Ivy Bakery started selling Divine Chocolate Butter Gooey Cakes and Divine Whoopie Pies. Daniellan had created these chocolatey desserts using the new line of Divine baking bars (70% Bittersweet Chocolate and 38% Milk Chocolate). Once I found out that Divine Chocolate is a Fairtrade chocolate company which is 45% owned by farmers in Ghana, I just knew that I had to try it.

Kuapa Kokoo, which means “good cocoa growers”, is the farmers co-op. The farmers have invested their Fair Trade income in building schools, sinking wells for clean drinking water to villages, providing mobile medical clinics for farmers in remote growing regions, and fostering women’s income generation projects to help women earn additional income for their families when the cocoa season is over. I wasn’t just buying a chocolate bar, I was directly enriching people’s lives.

And so when Divine Chocolate asked me to develop a recipe using their new baking line, I just knew I had to make something decadent and extra-special. The cacao beans are hand-harvested, slow-fermented and carefully dried by the family farmers…and I wanted to take the same care in using the creamy chocolate that they lovingly produced. I also loved the flavors of their specialty bars so wanted to feature those flavors in the dessert. At first I was drawn to the White Chocolate with Strawberries bar, but I tend to crave plump strawberries in the summer. (I’ll need to create another Divine Chocolate dessert in six months!) The 70% Dark Chocolate with Ginger & Orange bar fit better with the holiday season–warm flavors for our chilly winter weather.

Divine Chocolate

Just to make it interesting, I also decided to make the dessert gluten-free. I’ve become more thoughtful about gluten-free dishes and desserts ever since my friend Justin became gluten-free, and feels better than ever because of it. I’m not sure I can give up flour for good, but I’d like to at least be able to offer options for my gluten-free friends.

I have an unorthodox way of coming up with recipe ideas. The best way I can describe it is that I let the flavors percolate in my mind. I close my eyes and vividly imagine tasting the ingredients that I want to use…so vividly that sometimes I start to salivate. It’s similar to an athlete imagining the run over and over again so that it becomes muscle memory when he actually gets on the track. I also imagine textures and consider how they complement and contrast each other.

This Ginger and Orange Chocolate Bombe is essentially two desserts in one: Flourless Chocolate Cake and Ginger Orange Chocolate Mousse. They are delicious individually when you just want something easy to make, or you can go the extra mile and pull together the components to make something impressive. Imagine serving these delicious domes at your holiday dinner party! If you like the flavors and textures together but want to keep it simple, you can create parfaits by breaking up the flourless chocolate cake into chunks and layering them with the mousse. It’s texturally quite amazing when served chilled. It will seem like you have soft chocolate pieces instead of chocolate cake in the parfait.

I knew what the end goal was, but then had to figure out the execution. This took a few tries.

My favorite Chocolate Mousse is a sabayon style that uses the melted chocolate and slightly cooked egg yolks for structure. I find that this technique gives a rich, creamy and decadent result. Unfortunately, when I un-molded that mousse it fell flat and lost its shape. I felt as deflated as the mousse looked. That settled it…I had to use gelatin to help the mousse keep its shape, but not so much that the mousse lost its creaminess.

Pouring hot melted chocolate over a cold mousse is a bit difficult. I wanted a foolproof method to create gorgeous little bombes. So instead I opted to melt the chocolate and “paint” a shell in silicone half-sphere molds (I really like the Gastroflex molds), set the chocolate, then fill the chocolate shells (still in the molds) with the mousse and cover with the cake.

When I imagined dark chocolate cake with dark chocolate mousse enrobed in dark chocolate, it all seemed a bit too heavy to me. So to brighten it up, I added grated fresh ginger. If you want just a hint go with the 1/4 teaspoon. If you want it brighter and more obviously “gingery” add the full 1/2 teaspoon. There is ginger in the Divine chocolate bar, but adding the same ingredient in a different form really gives you depth of flavor.

In a future post I’ll explain how to temper chocolate. But for now, just be careful not to overheat the chocolate. It’s important to heat the chocolate in spurts, mixing it in between. Otherwise, you will get burned spots. I like to use the microwave to melt chocolate because it is easy. Additionally, it is more less risky. The double boiler method introduces the risk of steam getting your chocolate wet, which will seize the chocolate. You’ll know when it seizes–it becomes grainy and hard. At that point, salvage the chocolate by adding a good amount of hot heavy cream and turn it into hot chocolate. As the saying goes “When life hands you lemons make lemonade,” but I make hot chocolate.

What will you make with Divine Chocolate? Enter for a chance to win one of three Divine Chocolate gift packs.

  1. Leave a comment at the bottom of this post letting me know what you will make with Divine Chocolate (+1 entry)
  2. “Like” Divine Chocolate on Facebook and leave a comment below stating that you did so (+1 entry)
  3. “Like” Tasty Pursuits on Facebook and leave a comment below stating that you did so (+1 entry)

Winners will be chosen at random using random.org. Divine Chocolate is responsible for mailing the prizes. Limited to delivery to the 48 contiguous states in the US. Giveaway ends on Tuesday, December 18, 2012 at 11:59 PM.

Gluten-Free Ginger and Orange Chocolate Bombe

Makes 6 small bombes

Flourless Chocolate Cake
6 ounces Divine 70% Bittersweet Baking Chocolate
1 stick (1/2 cup) butter, plus extra for the pan
2/3 cup granulated sugar
3 eggs, room temperature
1/2 cup Divine Cocoa Powder
1/4 teaspoon salt

Mousse
1 tablespoon cold water
1 teaspoon gelatin
2 tablespoons boiling water
pinch salt
1 cup heavy cream
1 teaspoon vanilla extract
3.5 ounces Divine 70% Dark Chocolate with Ginger and Orange

Assembly
3 ounces Divine 70% Bittersweet Baking Chocolate
1/4 to 1/2 teaspoon grated fresh ginger

Place your mixing bowl and whisk attachment in the refrigerator to chill. This will make it easier to whip up the cream for the mousse later.

Place the 3 ounces Divine 70% Bittersweet Baking Chocolate in a small bowl. Microwave on high for 1 minute. Stir the chocolate even though it does not look melted. Microwave on high for another 1 minute. Stir the chocolate. Microwave on high for 30 seconds. Stir the chocolate. Spoon the chocolate into the molds and use the back of the spoon to evenly coat the half spheres. Place the mold on a tray and put it in the refrigerator to harden.

To Make the Flourless Chocolate Cake
Preheat the oven to 350F. Line a 9″x 13″ baking pan with foil and grease the foil with butter.

Place the chocolate and 1 stick of butter in a small bowl. Microwave on high for 1 minute. Stir the chocolate even though it does not look melted. Microwave on high for another 1 minute. Stir the chocolate. Microwave on high for 30 seconds. Stir the chocolate and set it aside for 10 minutes to cool.

Whisk the sugar, salt and eggs in a large bowl. Whisk in the melted chocolate. Sift in the cocoa and whisk together. Spread the batter in the pan and bake for 20 -25 minutes until an inserted toothpick comes out clean. If the batter forms large expanding bubbles while in the oven, just prick the bubbles with a toothpick during baking. It will flatten out when it cools. Let the cake cool and place the whole pan in the refrigerator for at least 1 hour to harden (which makes it easier to cut and work with).

To Make the Mousse
Place the ginger orange chocolate in a small bowl. Microwave on high for 1 minute. Stir the chocolate even though it does not look melted. Microwave on high for another 1 minute. Stir the chocolate. Microwave on high for 30 seconds. Stir the chocolate and set it aside.

Slowly sprinkle the gelatin in 1 tablespoon cold water and let it bloom and soak in the water for 5 minutes. Add the 2 tablespoons boiling water and stir to dissolve the gelatin. Set aside.

Place the heavy cream, vanilla and salt in the mixing bowl. Using an electric mixer, whip the cream into soft peaks. Slowly add the gelatin while whipping and continue for a few more seconds until it becomes stiff peaks. Stir 1/4 of the whipped cream into the melted chocolate to make the consistencies more similar. Gently fold the remaining whipped cream into the melted ginger orange chocolate.

To Assemble the Bombe
Using a round cookie cutter that is the same size as the silicone mold opening, cut six rounds from the flourless chocolate cake pan. Set aside.

Leave the chocolate “shells” in the silicone mold and keep the mold on a flat tray. Spoon the chocolate mousse into the shells, leaving 1/2 inch space from the top of the chocolate shell. Evenly dot the grated ginger among all of the molds. Carefully press each cake round on top of the mousse. Place the mold back in the refrigerator and chill overnight to set the mousse. You can use the remaining chocolate cake and mousse to make parfaits.

Carefully un-mold each bombe and serve.

Hazel Sy
December 2012

69 Responses to “Gluten-Free Ginger and Orange Chocolate Bombe (with Giveaway)”

  1. Rachael

    Absolutely delicious! I can’t wait to try divine chocolate in this recipe. I was looking for a fabulous Neighbor and teacher gifts.

    Reply
  2. katie m

    This looks amazing! What a wonderful way to support the fair trade farmers as well as family and friends with a special treat!

    Reply
  3. Christine

    I just tried Divine chocolate for the first time and liked it (on fb and in real life). The ginger orange chocolate bombe looks amazing. Looking forward to your white chocolate w/ strawberries dessert!

    Reply
    • Rachel

      The use of divine chocolate in this recipe is the bombe, yum! :) . Great recipe for a holiday party, definitely considering it for my Christmas family gathering.

      Reply
  4. Corine

    What a fantastic company! I would feel really good about purchasing my chocolate goodies from Divine Chocolate. And these bombes look so incredibly delicious!

    Reply
  5. Jo-Ann

    AMAZING! I am so excited to try this all out esp. the Gluten-Free Ginger and Orange Chocolate Bombe :) Thanks Tastypursuits and Divine Chocolate

    Reply
  6. Amy W.

    This recipe looks fantastic! Ginger and chocolate are two of my favorite ingredients so I am especially thrilled to try this one out. Divine Chocolate sounds like a great company – kudos for spreading the word!

    Reply
  7. Nargiza

    Yummy, yummy & yummy. Totally delicious.. I want to try divine chocolate in that recipe.. I’m so sure it will come out fantastic. Looking forward for that. Yummmmmm. :-)

    Reply
  8. Jason

    Ummm, why did I have to read this first thing in the morning when I’m absolutely starving! Now I’ll be thinking about this all day long. Really nice recipe that I’ll have to try out.

    I hadn’t heard of Divine before – always nice to see Fairtrade companies doing good things and delivering solid products.

    Reply
  9. Anne Flickinger

    I would love to do Fondue with Divine Chocolate. I would also love to make chocolate candy & suckers with Divine Chocolate. Thank you for the chance!

    Reply
  10. Lisa

    I would use it to make flourless chocolate cake of course! I already like Divine on facebook :) I just liked Tasty Pursuits on my profile!

    Reply
  11. Lynne

    I have a recipe for a fantastic three-layer chocolate cake with fudge filling and whipped cream frosting, and it’s my husband’s favorite cake for me to make for his birthday. He and I both love Divine chocolate, so if I were to win a gift pack, I’d make a Divine version of that cake for him — it would make an already fabulous cake even more so!

    Reply
  12. oneoklock

    I usually make brownies with regular choc. chips as holiday treats ~ I’m going to use chunks of the Ginger & Orange Chocolate bar instead. Divine! Thanks for the idea.

    Reply
  13. Chris

    I’m going to copy you and attempt to make your now legendary flourless choco cake…the bombe may be a bit of a stretch for me though. Did the Likes on FB too :-)

    Reply
  14. Maryann

    I love dark chocolate in my recipes- but truthfully, I think I would just eat these bars as is. Pure heaven!

    Reply
  15. Sophia

    I’ve never heard of this brand either but I’m going to recommend to my sister. She loves anything with chocolate.

    Reply
  16. Lori C.

    I think I would try to make the flourless cake. (“Try” being the key word!)

    Reply
  17. Mary Gallant

    I already fb like Divine Chocolate. I have been a fan for years….I am glad that others are discovering them too :-)

    Reply
  18. Mary Gallant

    I now like Tasty Pursuits on fb…I am glad that they are introducing others to the pleasure of Divine Chocolate, and fair trade !

    Reply
  19. Lucas

    Not only does this look delicious but it is a perfect little treat for my dad who has celiac disease

    Reply
  20. Blind BlogDaniel

    Hi this recipe sounds outstanding! I would like to make a black out cake with Divine chocolate, all dark chocolate products of course. Perhaps I could include cocoa powder and a couple different bars melted down together. Thanks for the give away!

    Reply
  21. Amber Gillespie

    I like Divine on FB as Amber Gillespie.
    Thanks from karmakaytlyn at yahoo.com!

    Reply
  22. Amber Gillespie

    I like Tasty Pursuits on FB as Amber Gillespie.
    Thanks from karmakaytlyn at yahoo.com!

    Reply
  23. Anne

    Divine is the best! I’d make mini-chocolate cupcakes with creme filling for my 3 year old son.

    Reply
  24. Donna

    I must must try this recipe soon. I love dark chocolate so this is on my to do list. It’s Defintely a good dessert for the soul and I bet it taste absolutely divine…thanks for sharing Hazel and keep up the good work ;-)

    Reply
  25. KB

    I had the distinct pleasure of consuming one of these and it is, suffice it to say, le bombe. Perfect accompaniment to a cup of hot tea. Plus, making it out of fair trade chocolate and with no gluten gives two more excuses to indulge.

    Reply
  26. SK

    I’ve never had Divine Chocolate before, but am always up for trying new chocolate makers. The fact that it is 70% bittersweet + they are fair trade makes it all the more enticing to try!

    Reply
  27. Felice

    Yummmmm looks delicious!!!! I don’t know what I WOULDN’T try to make with Divine Chocolate – hmm Hot cocoa, cupcakes, brownies…actually, even better – I would just have TastyPursuits make them and I would enjoy them! :-D

    Reply
  28. Prasanna

    Awasome and mouth watering… Thanks for the recipe. We have few people at home who can live on anything made out of chocolate. Can’t wait to try this out…

    Reply
  29. Dawn Kasarda

    I want to win and I think it will totally make for a great year if I did. I make the best truffles.
    I liked Divine Chocolate on Facebook Tasty Pursuits on Facebook because I hope to win.

    Reply
  30. Daisy

    Everything single food/dessert that tasty pursuits make is absolutely good!!!! I so wish we were neighbor so I can be your Guinea pig :-)

    Reply
  31. Gary

    The recipe looks delicious. I can’t decide between the dark chocoloate with ginger and orange or the white chocolate with strawberries for the mousse. I guess I’ll have to make both!

    Reply
  32. Lisa Rogers

    Oh YUM! Besides eating the chocolate, It’d be wonderful to make truffles with it. I have liked both pages on FB.
    Thanks! :)

    Reply
  33. PJ Marszalek

    Y-U-M! I can only eat gluten free chocolate. I like and follow Tasty Pursuits and Divine chocolate on Facebook! =)

    Reply
  34. Maribel F

    I like to make frozen bananas and strawberries cover with the chocolate with dry coconut and nuts my kids love them

    Reply

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