Reflection around chocolate

  • Prep time 90 minutes
  • Cook time 60 minutes
  • Yield 8 Servings

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Ingredients 
  • GENOESE
  • 9 eggs
  • 300g of sugar
  • 150 gr of cornflour
  • 150 gr of flour
  • 45 gr of cocoa
  • 30 gr of sweet butter
  •  
  • CHOCOLATE CREME BRULEE
  • 60 cl of milk
  • 120 gr of sugar
  • 360 gr of dark chocolate 72%
  • 60 gr of cream
  • 240 gr of egg yolks
  •  
  • CREAMY CHOCOLATE BLACK 70%
  • 18 cl of milk
  • 18 cl of cream
  • 60 gr of sugar
  • 3 egg yolks
  • 180 gr of 70% dark chocolate
  •  
  • CHOCOLATE LACE
  • 150 gr of sugar
  • 1.8 gr of NH pectin
  • 50 gr of butter
  • 50 gr of cocoa paste
  • 40 grams of glucose
  • 7.5 cl of water
  • 10 gr of cocoa
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  • STREUSEL NOISETTE
  • 150 gr of ointment butter
  • 150 gr of brown sugar
  • 200 gr of hazelnut powder
  • 150 gr of flour
  • 1 pinch of salt
  •  
  • GIANDUJA NOISETTE
  • 75 gr of milk chocolate 33%
  • 90 gr of almond hazelnut praliné.
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  • CHOCOLATE EMULSION
  • 25 cl of milk
  • 30 cl of cream
  • 1.5 gr agar agar
  • 75 gr of dark chocolate 64%
  • 150 gr of milk chocolate 33%
  •  
  • CHOCOLATE ICE WITH MILK
  • 1L of milk
  • 240 gr of sugar
  • 12 egg yolks
  • 400 gr of cream
  • 300 gr of milk chocolate
  • 50 gr of praline
  •  
  • CHOCOLATE SAUCE
  • 60 gr of sugar
  • 10 cl of water
  • 20 gr of cocoa
  • 20 gr of chocolate 64%
Method 
  • GENOESE
  • Put in flexipan (thickness 1 cm) and cook at 180 ° C for 7 minutes. Freeze then cut rounds 7 cm in diameter and a round of 4 cm in diameter In the center.
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  • CHOCOLATE CREME BRULEE
  • Put in flexipan (thickness 1 cm) and bake at 90 ° C for 15 minutes. Freeze then cut rounds of 7 cm and a round of 4 cm in the center.
  •  
  • CREAMY CHOCOLATE BLACK 70%
  • Blanch the yolk and the sugar. Heat the milk, the cream and make a cream English. Pour in 3 times on the chocolate. Reserve cold.
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  • CHOCOLATE LACE
  • Melt butter, cocoa paste, glucose. Add sugar, NH pectin and cocoa. Finish by the water.
  • Bring to a boil and spread thinly over silpat. Bake at 165°C for 8 minutes.
  •  
  • STREUSEL NOISETTE
  • Spread on silpat and bake at 160 ° C. Cool and crush.
  •  
  • GIANDUJA NOISETTE
  • Melt the milk chocolate, add the praline. Mix 150 g of gianduja and 300 gr of streusel. Spread between two parchment leaves (thickness 0.5 cm).
  • Freeze and cut circles 6 cm in diameter.
  •  
  • CHOCOLATE EMULSION
  • Boil milk, cream and agar agar. Pour in 3 times on the chocolates. Siphon and in a bain-marie.
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  • CHOCOLATE SAUCE
  • Make a caramel with the sugar, cook with water and add the chocolate. Reduce
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  • CHOCOLATE DISK
  • Lay the chocolate between two sheets of guitar. Spread the chocolate very thinly then cut discs 8 cm in diameter and 4 cm in the center. Reserve.
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  • PLATING
  • Arrange a disc of hazelnut gianduja then a chocolate. Soak it sponge cake in a light syrup and put on the chocolate.
  • Put a record of chocolate, continue with the round of crème brûlée chocolat. Finish with a chocolate disc.
  • Place a creamy quenelle on the side and a tile lace. Make sugar points then put the ice cream and finish by the chocolate emulsion in the center.
Sponsor 

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