The Forêt Noire

The Forêt Noire

Created by

  • Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1

Dosage

Recipe for approximately 40 mini gateaux

Recipe components

Used Cacao Barry products

Hazelnut Brownie Biscuit

IngredientsPreparation

Melt at 45°C

  • 500g
    whole egg(s)
  • 270g
    sugar

Whiten

Blend the two mixes together.

  • 100g
    flour
  • 120g
    caramelized hazelnuts

Add

Bake in the oven.

Vanilla Chantilly Cream

IngredientsPreparation
  • 500g
    35% cream
  • 50g
    sugar
  • 1pod(s)
    vanilla

Whisk

Extra Bitter Guayaquil Chocolate Mousse

IngredientsPreparation
  • 60g
    whole milk
  • 15g
    glucose

Boil

Pour over

  • 400g
    whipping 35% cream

Cool rapidly

Assembly

IngredientsPreparation

Use Extra Bitter Guayaquil dark chocolate to mould very thin cylinders 3 cm in diameter and 10 cm long

  • Q.S.
    silver flakes

Place some silver flakes on the chocolate rods and half a morello cherry on each end of the cylinders