5 Senses | How to make 5 Senses

By Fairmont Jaipur  |  14th Jan 2016  |  
5 from 3 reviews Rate It!
  • 5 Senses, How to make 5 Senses
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Video for key ingredients

  • Homemade Ganache

  • Homemade Short Crust Pastry

About 5 Senses Recipe

This beautiful recipe is a signature dish of Fairmont, Jaipur.

5 Senses

Ingredients to make 5 Senses

  • Layer -1 (Sponge Base Ingredients):
  • 240 gms 811 NV Callebaut Dark chocolate
  • 250 gms Unsalted butter
  • 4 eggs
  • 80 grams flour
  • 65 grams Castor sugar
  • Layer - 2 (Chocolate Mousse Ingredients):
  • 320 gms 811 NV Callebaut Dark chocolate
  • 500 grams whipped cream Elle & Vire
  • 2 egg yolk
  • 50 grams Castor sugar
  • 5 grams Vanilla Bean
  • 2 egg Whites
  • 30 gms Castor sugar
  • Layer – 3 (Milk Chocolate Disc Ingredients):
  • 230 gms Milk chocolate Callebaut
  • 20 gms Hazelnut almond Praline
  • Layer - 4 (Caramel Vanilla Chocolate Ganache Ingredients):
  • 40 gms 811 NV Callebaut Dark chocolate
  • 60 gms Milk chocolate Callebaut
  • 40 gms Castor sugar
  • 40 ml water
  • 30 gms Cooking cream
  • 5 grams Vanilla Bean
  • 20 gms Sea salt
  • 120 gms Unsalted butter
  • Layer – 5 (Chocolate Hazelnut Daquoise Ingredients):
  • 35 gms almond powder
  • 90 gms Hazelnut Powder
  • 10 gms Coco powder
  • 120 gms egg White
  • 110 gms Castor sugar
  • Layer – 6 (Chocolate Caramel cream Ingredients):
  • 60 gms Milk chocolate Callebaut
  • 60 gms sugar Granulated
  • 60 ml water
  • 250 gms cream
  • Layer - 7 (Chocolate Fudge Ingredients):
  • 300 gms sugar
  • 150 gms butter
  • 150 gms cream
  • 20 ml Milk
  • 20 gm Dark chocolate
  • Layer – 8 (Plain chocolate Disc Ingredients):
  • Temper the chocolate and spread on a plastic sheet, when partially set, cut it with a cutter

How to make 5 Senses

  1. Layer -1(sponge base method):
  2. On a double boiler melt the butter and chocolate
  3. Whisk the egg and sugar till light and fluffy. Fold in the flour, eggs and the chocolate mixture
  4. Spread this mixture on a tray and bake at 210 degree celsius for 8 to 10 minutes.
  5. Layer -2 (chocolate mousse method) :
  6. Melt the dark chocolate over a double boiler, keep aside.
  7. Cook the egg yolk with the sugar and vanilla bean till thick. Fold the whipped cream with the egg mixture.
  8. Make meringue with the egg white and sugar till soft peaks form. Fold the cream mixture with the melted chocolate and whisk. Fold the meringue with the chocolate mousse.
  9. Layer – 3 (Milk chocolate Disc Method):
  10. Melt the chocolate over a double boiler add the praline paste. Spread the chocolate over a silpat in a thin sheet and cut disc.
  11. Layer - 4 (Caramel Vanilla Chocolate Ganache Method):
  12. Caramelize the sugar and water till golden color. Add the cream and continue cooking till all the caramel dissolves.
  13. Split the vanilla bean and add to the caramel. the hot caramel mixture on top of the chocolate and mix till the chocolate dissolves. Add the sea salt and the butter.
  14. Layer – 5 (Chocolate Hazelnut Daquoise Method):
  15. In a bowl mix together the almond powder, Hazelnut powder and the coco powder.
  16. In a mixing bowl whisk the egg white and the sugar till medium hard peaks form. Fold in the meringue with the dry ingredients.
  17. Spread the mixture in a tray and bake at 160 degree celsius.
  18. Layer - 6 (Chocolate Caramel Cream Method):
  19. Make a golden caramel with the sugar and water. Add the cream and heat till all the caramel dissolves.
  20. Pour this mixture over the chocolate and mix till the chocolate dissolves. Allow to cool completely. Fold in the whipped cream.
  21. Layer - 7 (Chocolate fudge Sauce Method):
  22. Make caramel and add hot cream.
  23. Boil milk, pour over chocolate. Pour the milk and chocolate mix over the caramel. Add the butter and mix well.
  24. To assemble, start by cutting a template according to the ring mould. Place the sponge in the base of the mould.
  25. Pipe a little chocolate mousse on the base of the pastry and also pipe forming a wall along the template.
  26. Place a disc of the milk chocolate praline in the center of the pastry inside the hollow. Pipe a small amount of caramel vanilla chocolate ganache on top of the disc.
  27. Press the hazelnut daquoise on top of the ganache. Pour the chocolate caramel cream to fill the mould. Place the mould in the freezer and allow to set.
  28. With the help of a spoon or a scoop remove a small portion of the cream from the top to form a hollow space. Place a chocolate disc to cover the hollow portion of the dessert.
  29. When serving pour hot sauce on top of the dessert.

Reviews for 5 Senses (3)

Niyaz Laiq3 years ago

Is there some other chocolate I can use instead of NV811?

Ruchira Hoon3 years ago

Hi It's a type of chocolate that is available in speciality baking shops

Taskeen Farook Memon3 years ago

hi awesome recipe

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