CHOC'OLIVE
Created by:

CHOC'OLIVE

  • Chocolate Innovation
Level:
Medium
Makes:
20 Yield
After testing Matsiro, I chose to highlight Madagascar vanilla and explore a local product, Nyons black olives. Their combination proved to be perfect, allowing me to create a unique plated dessert.
Conservation:
5°C ( 41°F)

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Reconstituted Breton Shortbread

Used products

  • 293 g
    Butter
  • 216 g
    flour
  • 167 g
    almond powder
  • 90 g
    Sugar
  • 2 g
    vanilla powder
  • 60 g
    Egg yolk

Preparation

  1. Mix the butter, flour, almond flour, sugar, and vanilla powder in a mixer until well combined.
  2. Add the egg yolks and mix until the dough comes together.
  3. Spread the dough between two sheets of baking paper. Chill for at least 30 minutes to allow the dough to firm up.
  4. Bake the dough for 15–20 minutes or until lightly golden. Remove from the oven and let cool completely.
  5. Crumble the baked dough, then mix it with the melted butter until combined.
  6. Press the mixture into a circular mould and set aside for assembly.

Zéphyr™ 34% White Chocolate Crème Pâtissière

Used products

Preparation

  1. Heat the milk, sugar, and vanilla powder in a saucepan until it begins to boil.
  2. In a separate bowl, whisk the egg yolks and pastry cream powder until smooth.
  3. Temper the egg yolk mixture by gradually adding a small amount of the hot milk, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens. Allow to boil for 30-60 seconds while stirring.
  5. Remove from heat and pour the hot pastry cream over the Zéphyr™ white chocolate. Stir until smooth and fully incorporated.
  6. Transfer to a shallow container and cover with cling film, ensuring it touches the surface. Refrigerate until needed.

Vanilla and Mascarpone Light Cream

Used products

  • 250 g
    crème patissiere
  • 100 g
    Mascarpone
  • 250 g
    Heavy cream, 35% fat

Preparation

  1. Combine the pastry cream and mascarpone in a bowl, mixing until smooth.
  2. Gradually fold in the chilled cream until fully incorporated.
  3. Transfer the mixture to a siphon and charge with two cartridges. Chill until needed.

MATSIRO 70% Dark Chocolate Cream

Used products

Preparation

  1. Heat the cream, milk, and glucose in a saucepan until just below boiling.
  2. In a separate bowl, whisk the egg yolks.
  3. Gradually temper the yolks by adding a small amount of the hot liquid, whisking constantly.
  4. Return the mixture to the saucepan and cook to 85°C (185°F), stirring constantly.
  5. Strain the custard through a fine sieve and pour it over the Matsiro 70% dark couverture chocolate.
  6. Blend until smooth, then cover and refrigerate for 12 hours to crystallize.
  7. Transfer to a piping bag for assembly.

Olive Crumble with Praline

Used products

Preparation

  1. Mix the softened butter, olive oil, muscovado sugar, hazelnut flour, almond flour, and vanilla powder until sandy in texture.
  2. Add the praline, T55 flour, and olive powder, mixing until the dough comes together.
  3. Chill the dough for 30 minutes.
  4. Spread the dough on a baking sheet and bake at 160°C (320°F) for 20 minutes. Let cool completely, then store in a dry place.
  5. Let cool completely, then store in a dry place.

Crystal-Clear Praline & Black Olive Tuile

Used products

Preparation

  1. Mix the butter, confectioner's sugar, egg whites, flour, and hazelnut praline into a smooth batter.
  2. Spread the batter into thin circles or sticks on a silicone mat or parchment paper.
  3. Sprinkle with olive powder.
  4. Bake at 180°C (356°F) for 10–12 minutes. Shape the tuiles while warm.
  5. Store in a dry place until assembly.

Matsiro 70% Chocolate Belt

Used products

Preparation

  1. Spread the tempered Matsiro 70% chocolate onto acetate sheets.
  2. Cut into strips and shape to encircle the crystalline tile. Allow to set.

Assembly and Finishing Touches

  1. Place the reconstituted Breton shortbread disk in the center of the plate.
  2. Arrange the Matsiro 70% chocolate garnish around the shortbread.
  3. Add a layer of the crystal-clear praline and black olive tuile.
  4. Pipe the vanilla mascarpone cream onto the shortbread.
  5. Top with another layer of praline and olive tuile.
  6. Pipe the Matsiro 70% dark chocolate cream onto the tuile.
  7. Garnish with olive praline crumble, crystalline tuile chips, and Matsiro 70% chocolate shavings.
  8. Finish with a drizzle of high-quality olive oil for a luxurious touch.

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