Cocoa Pod Heart
- Level:
-
Difficult
Chocolate sponge cake
Used products: Chocolate sponge cake
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300 gbutter
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180 gicing sugar
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150 gwhole egg(s)
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240 gegg yolks
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300 gegg white
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120 ggranulated sugar
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300 galmond flour
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120 gflour 0
Preparation: Chocolate sponge cake
Whisk butter and icing sugar, add eggs and yolks and mix well.
When medium peak is reached, whisk egg whites and semolated sugar and in the meantime melt the chocolate at 45°C.
Once the butter mass is whipped, add melted chocolate and a small quantity of egg whites.
Then sprinkle the flours. The flours will have to be sieved together at least twice before being added.
For the dough to remain shining and stiff, flours and small quantities of beaten egg whites should be alternated.
inish with a good quantity of beaten egg whites.
Oven bake in a mould at 180°C for about 35 minutes.
Sablé
Used products: Sablé
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3 gfine orange zest
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6 gvanilla bean
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190 gbutter
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40 gNCL-4C501-BY
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75 gsugar
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225 gshortcrust flour
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1 gsalt
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40 gorange juice
Preparation: Sablé
Melt the salt in the orange juice. In the planetary mixer, knead butter and flavours and add the remaining ingredients.
In the end, add the melted cocoa mass at 30°C and mix.
Add the cocoa nibs.
Chocolate mousse
Used products: Chocolate mousse
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750 ginfused cream
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75 ghoney
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7,5 ggelatin
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38 gwater
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55 gNCL-4C501-BY
Preparation: Chocolate mousse
(Infused cream: 1 liter of cream + 150 g of roasted cocoa nibs)
Heat to 60°C cream and honey and pour it over the couverture and jelly. Then put it in the cutter mixer for 3 minutes.
Blast chill and then whisk in the planetary mixer.
Vanilla cream
Used products: Vanilla cream
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500 ginfused cream
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150 gNCB-HD703-BY
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120 gegg yolks
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90 gsugar
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5 beans(s)vanilla
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5 ggelatin
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25 gwater
Preparation: Vanilla cream
(Infused cream: 1 liter of cream + 300 g of roasted cocoa nibs)
Heat to 60°C cream, sugar, yolks and vanilla, and pour it over cocoa butter and gelatine. Mix with a cutter mixer for 3 minutes.
Blast chill and then whisk in the planetary mixer.
Shining coating
Used products: Shining coating
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360 gcream
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280 gwater
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700 ggranulated sugar
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80 gglucose
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180 gcocoa powder
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28 ggelatin
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140 gwater
Preparation: Shining coating
Bring to the boiling point cream, water, sugar, and glucose. When it boils, add sieved cocoa and finish cooking until the temperature of 105° C is reached.
Add the gelatine when temperature is below 70°C.
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