Chocolate Textures by Mauro Colagreco

Sacher Biscuit

• 500g 70% dark chocolate couverture
• 420g Butter
• 30g Cacao powder
• 3 Eggs
• 3 units or 60g Egg yolks
• 120g + 100g Sugar
• 90g Egg whites

Creamy dark chocolate

• 500g Milk
• 500g Cream
• 200 gr Egg yolks
• 100g Caster sugar
• 450 gr 70% chocolate couverture

Cacao cream

• 560g Water
• 720g Sugar
• 580g Cream
• 24 g Cacao powder
• 32g Gelatine
• Cocoa’s sorbet
• 1l Milk
• 200g Cacao
• 200g 70% Chocolate

Cocoa Crystalline

• 600g Fondant
• 400g Glucose
• 70g Nugasec
• Q / N Cacao

Tonka bean foam

• 500g Cream
• 100g White chocolate
• 1 unit Tonka bean
• Cocoa crumble
• 200g Butter
• 160g Sugar
• 3 Egg yolks
• 4g Salt
• 3g Baking power
• 225g Flour
• 25g Cacao

To finish

• Grated Tonka bean
• Hazelnut
• Leafs of salad burnet
• Grated crumble

PROGRESSION

Sacher Biscuit

Melt the chocolate in “bain marie”. Work the butter until it gets creamy. Add the cocoa powder with a sieve. Mix it with the couverture. Mix the eggs and the 120g of sugar untill you get a creamy color. Incorporate it into the previous mixture with a maryse spatula. Make a meringue with the egg whites and the 100g of sugar. Gently add to the rest of the mixture. Cook it in a small flat plate 32 x 26,5. Place on a buttered sulphureted paper. Take it to the oven at 170°C for 50-60 min.

Creamy dark chocolate

In a saucepan, boil the milk and the cream. In a bowl, mix the eggs and the sugar. Add the milk / cream mixture. Let it cook gently and stir continuously with a spatula (84°C). Strain it on the cover and blend it with a “bamix.” Keep it in a plate. Cling film it. Refrigerate.

Cocoa cream

Bring to a boil the water, the sugar and the cream. Add the sieved cocoa. Whisk constantly for 3 minutes after boiling. Sieve it. Add the gelatin – previously hydrated. Let it cool. Keep it. Warm the desired amount, depending on use.

Cocoa sorbet

Bring to a boil the milk and the sugar. Add the cocoa, let it boil. Place the chocolate on a slope. Keep it.

Crystallised cocoa

In a saucepan, place the glucose and let it melt together. Bring it up to 130 ° C. Remove from heat and add the nugasec. Stretch out on a Silpat. Let it cool down. When cooled, cut up and mash it into a fine powder in the Thermomix. Add the necessary cocoa. On a Silpat, with the help of a round mold of 7.5 cm of diameter, sprinkle the sugar mixture to cover the round surface. Take it into a dry oven at 170°C for 3 minutes. Remove from oven. Keep the crystals in a dry place.

Tonka bean’s foam

Grate the tonka bean cream. Bring it to heat and leave to infuse. Heat again and pass it through a strain. Pour the mixture over the chocolate. Let it rest. Mix. Load a siphon of 1L with 2 gas loads.

Cocoa crumble

Mix all ingredients. Proceed as to shortbread. With your fingertips, make small balls. Bake at 190°C for 6 min, until it gets golden.

Dressing

On flat plate, put on the left side a Sacher biscuit. On the same side, place 5 non-straight and not identical points of cocoa creamy and dark chocolate cream. On the biscuit, put the tonka bean’s foam. On the foam, place a quenelle of cocoa’s sorbet. To finish, place three pieces of crystallised cocoa over the chocolate overlay. Place 3 leafs of salad burnet.