100% COCOA
- Level:
-
Medium
CHOCOLATE JACONE
Used products: CHOCOLATE JACONE
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240 gegg yolks
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140 gsucrose
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240 gegg whites
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170 gsucrose
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100 gCWD-Q1EVOC
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100 gbutter
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180 gflour T45
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50 gicing sugar
Preparation: CHOCOLATE JACONE
Mix egg yolk and first part of sucrose fluffy. Make a meringue out of egg whites and second part of the sugar. Fold both together. Melt the chocolate together with the butter and fold into the mixture as well. Lastly, fold in the dry ingredients. Spread out in 2-3 mm and bake of at 190°C for 4-6 min.
EVOCAO MOUSSE
Used products: EVOCAO MOUSSE
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400 gMilk 3%
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100 gcream 35%
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50 ginverted sugar
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100 gegg yolks
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480 gCWD-Q1EVOC
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860 gcream 35%
Preparation: EVOCAO MOUSSE
Bring milk, cream, inverted sugar and egg yolks to 80-84°C. Strain and pour directly onto the chocolate. Emulsify well with a hand mixer. Whip the cream to soft peaks and add to the mixture.
CHOCOLATE DIP
Used products: CHOCOLATE DIP
Preparation: CHOCOLATE DIP
Melt the chocolate and cocoa butter together. Mix with crispy flakes by choice and visual effect.
Dip the frozen mousse half way up to the top.
CHOCOLATE VELVET SPRAY
Used products: CHOCOLATE VELVET SPRAY
Preparation: CHOCOLATE VELVET SPRAY
Melt the chocolate and cocoa butter together. Temper to 35°C. Then use a compression machine to spray an even velvet layer.
GANACHE
Used products: GANACHE
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500 gcream 35%
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50 ginverted sugar
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380 gCWD-Q1EVOC
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100 gbutter
Preparation: GANACHE
Bring cream and inverted sugar to boil. Gradually pour onto the chocolate and cocoa butter. Emulsify with hand blender and add butter. Finally add the nibs for extra texture.
WHIPPED GANACHE
Used products: WHIPPED GANACHE
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225 gcream 35%
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25 gliquid glucose
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25 ginverted sugar
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400 gcream 35%
Preparation: WHIPPED GANACHE
Heat the cream, liquid glucose and inverted sugar. Pour it gradually over the chocolate. Emulsify well with a hand mix. Finally add the cold cream and let set in fridge for minimum 3 hours. Whip before montage.
COCOA NOUGATINE
Used products: COCOA NOUGATINE
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150 gsucrose
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2 gpectin NH
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125 gbutter
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10 gwater
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50 gLiquid glucose 40DE
Preparation: COCOA NOUGATINE
Mix sucrose, pectin, butter, water and glucose. Cook over low heat. Heat up the cocoa nibs and add to the mixture. Spread between two thin silpats. Bake of at 170°C. Cut and set aside in a dry place.
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