Home » Recipes » Pastries » The Fifth Taste

The Fifth Taste - Deniz Karaca

The Fifth Taste

Flourless Chocolate Sponge

390g egg white 
300g caster sugar
 0.5g Murray river sea salt 
305g egg yolk 
190g almond meal
110g Callebaut Cocoa Powder 
  50g Callebaut Cocoa Nibs


1. Whip the egg yolks on medium speed in the kitchen aid till pale in colour
2. In a second bowl, whip the eggwhites together with the sugar and the sea salt to soft peaks
3. Sift the cocoa powder and mix it with the almond meal
4. Fold the eggwhites slowly through the yolks, followed by the cocoa powder/almond mixture
5. Spread the batter gently onto a 70x40cm silpat mat and sprinkle the cocoa nibs on top
6. Bake at 170°C for 8 minutes in the convection oven with full fan
7. Remove from the tray immediately after baking and set aside to cool
8. Cut triangular shapes out


25g butter
20g caster sugar 
  6g Tasmanian leatherwood honey
14g glucose syrup
15g Piedmont Hazelnuts 
10g Callebaut Cocoa Nibs 
  5g black sesame seeds 
  5g white sesame seeds 
  2g pectin NH


1. Melt the butter together with the caster sugar, honey and glucose syrup
2. Combine the chopped hazelnuts, cocoa nibs, black and white sesame seeds and pectin dry
3. Mix this into the molten butter/honey mixture and spread into two round Ø15cm silicon moulds
4. Bake at 180°C for 10 minutes in the convection oven with full fan or until nicely caramelised
5. Spray the nougatine from both sides with spraying chocolate


80g Cacao Barry Hazelnut Praliné 
45g Cacao Barry Ghana milk chocolate
54g Cacao Barry Pailleté Feuilletine 
  8g butter 
40g Piedmont hazelnuts


1. Melt the butter together with the couverture and combine it with the hazelnut praline
2. Add the pailleté feulletine and mix well
3. Chop the hazelnuts coarsely and press them gently onto the top

Ginger scented Berry Centre

120g blueberry purée 120g
  96g raspberry purée 96g
  10g kalamansi lime purée 
    2g fresh grated ginger 
  70g caster sugar 70g
    4g gelatine (gold leaf) 


1. Hydrate the gelatine
2. Bring the fruit purees, the ginger and caster sugar together to a boil and let them simmer for 2 minutes
3. Dissolve the gelatine into the warm mix
4. Fill into two triangular Perspex and blast freeze

Chocolate & Tarragon Cremeux

Tarragon Infusion
225g pure cream (35%) 
225g milk
  60g fresh French tarragon

291g tarragon infusion 291g
  42g caster sugar 42g
  94g egg yolk 94g
130g Cacao Barry Tanzanie dark chocolate


1. Chop the tarragon and bring it together with the cream and the milk to boil
2. Blitz in the food processor and boil again
3. Strain the fibre out and set aside

4. make an anglaise with the tarragon infusion, caster sugar and egg yolk
5. Strain the anglaise and pour it over the dark couverture chocolate, creating a ganache


Alto El Sol Dark Chocolate Mousse

144g caster sugar
  76g water
270g egg yolk 
104g egg white 
306g Callebaut Select dark chocolate 
316g Cacao Barry Alto El Sol dark chocolate
854g pure cream (35%)


1. Whip the cream to soft peaks and set aside in the refrigerator
2. Whip the egg whites and yolks until soft peaks
3. Combine sugar and water and  boil to 120°C
4. Pour the hot sugar solution onto the eggs and keep whipping until it reaches a temperature of 40°C
5. Melt the dark couverture and fold it gently into the egg mix
6. Fold this mixture into the cream

Raspberry & Chocolate Mirror Glace

200g raspberry juice
300g caster sugar 
300g glucose syrup 
200g condensed milk 
  24g gelatine (gold leaf) 
116g water
150g Callebaut Select white chocolate
150g Callebaut Select 53.8% dark chocolate


1. Hydrate the gelatine in the water
2. Boil the raspberry juice, caster sugar and glucose
3. Add condensed milk and gelatine mass
4. Pour over the chocolate and cover the surface with plastic wrap
5. Adjust consistency with water if desired

Dark Chocolate Mirror Glace

  45g water (1)
225g pure cream (35%)
340g caster sugar
115g Callebaut Cocoa Powder
175g apricot jam
  55g water (2)
  24g gelatine (gold leaf)
  90g nappage (mirror glace)


1. Hydrate the gelatine
2. Bring the water (1), cream & sugar to a boil
3. Add the sift cocoa powder and continue to boil till it 104°C
4. Heat the apricot jam and water (2) to 80°C and mix well
5. Strain the cocoa powder mixture through a fine meshed chinois
6. Combine it with the apricot jam and nappage
7. Let this mix cool down to 60°C, add the gelatine and mix well

Spraying Chocolate

400g Callebaut Select 53.8% dark chocolate
400g Callebaut Mycryo


1. melt the mycryo and couverture together and mix well


1. Start by preparing the flourless chocolate sponge
2. Prepare the royaltine as described in the recipe and spread it into two triangular perspex
3. Prepare the ginger scented berry centre and the nougatine as described in the recipes
4. Prepare the chocolate & tarragon cremeux, divide it into the two triangular stainless steel frames on top of the chocolate flourless sponge and blast freeze
5. Prepare two triangular stainless steel frames with silicon inserts
6. Prepare the alto el sol dark chocolate mousse and pipe it 10mm high into the frames
7. Place the ginger scented berry centre on top and press it gently in
8. Pipe another 10mm layer of the mousse on top and then insert the nougatine, followed by another thin layer of mousse
9. Insert the tarragon/cremeux layer sponge first, followed by another thin layer of mousse and the royaltine
10. Blast freeze, take the cakes out of the rings, prepare the raspberry & chocolate mirror glace and dark chocolate mirror glace and glace with a marbled effect