Dark chocolate and passion fruit by Davide Comaschi

Enjoy this fabulous recipe by Davide Comaschi, the Winner of 2013 World Chocolate Masters.

Composition:

Cacao sablè and grained pistacchio
Exotic fruits cream
Dark chocolate mousse
Pastry cream
Dark chocolate chablon
White chocolate chablon coloured yellow

Cacao sablè and grained pistacchio discs

400 g butter
1 vanilla pod
400 g white flour
100 g cacao powder
175 g powdered sugar
160g eggs
160 g grained pistachio

Procedure:
Mix butter with vanilla, flour and cacao powder in a closed mixing bowl on a slow speed. Add the sugar, mix it in, add the eggs and finally add pistachio. Cover the mixture with cling film and let it rest in the refrigerator for 12 hours. Spread to 3mm thick using a dough sheeter. Cut out circles of 5cm and lay them on a baking tray leaving some space between them. Bake at 160°C for 20-22 min with the valve open. Let it cool and put it into the freezer.

Exotic fruits cream

75 g passion fruit pulp
95 g coco pulp
60 g mango pulp
55 g egg yolk
180 g egg
21 g lemon juice
180 g powdered sugar
24 g dextrose
12 g glucose
7,5 g powdered gelatine
37 g cold water for the gelatine
180 g cold butter (cut into cubes)
180 g whipped cream

Procedure:

Mix the egg yolk, egg and sugars. In a non-stick saucepan mix the fruit pulps and add the egg mixture. Heat and at 45°C pour in the lemon juice and finish cooking to 82°C. Pour it into a mixing bowl and cool by mixing it with medium velocity. When you reach 60°C or lower add the gelatine which was previously melted in water. Add the butter. When temperature falls to 30-35°C slowly add cream, mixing carefully.

Pastry cream

1/2 vanilla pod
Peel of 1/2 lemon
250 g fresh milk
70 g powdered sugar
30 g rice starch
75 g egg yolk

Procedure:

Bring to boil the milk, vanilla and lemon peel. Mix the egg yolks with the sugar and rice starch. Pour the filtered hot milk into the egg mixture and continue mixing with a whip. Cook in bain-Marie/water-bath to get a dense cream, at 82°C. Spread the cream into a baking tray covered with acetate foil. Cover with cling film and put into a blast-chiller to cool it to 4°C.

Dark chocolate mousse (using pastry cream)

250 g pastry cream
250 g Cacao Barry Passy dark couverture chocolate 70.5%
500 g whipped cream

Procedure:

Warm the pastry cream to 30°C. Melt the chocolate at 45°C and add to the pastry cream. Mix for  2 minutes at high velocity. Incorporate the whipped cream using a flexible spatula.

Dark chocolate chablon

300 g Cacao Barry Passy dark couverture chocolate 70.5%
100 g cacao butter

Procedure:
Melt the chocolate at 45°C and temper it working with a spatula on a marble plate to reach 30°C. Put into a bowl and add melted cacao butter at 30°C. Mix and filter through a small sieve. Finally, put it into a spraying pistol, keeping it at a temperature of 30°C.

White chocolate chablon coloured in yellow

300 g Cacao Barry Zephyr white chocolate
130 g cacao butter
Yellow food colouring

Procedure:

Melt the chocolate at 45°C and temper it working with a spatula on a marble plate to reach 30°C. Put into a bowl and add melted cacao butter at 30°C. Add the food colouring and mix for a minute. Filter through a fine sieve. Finally, put it into a spraying pistol, keeping it at a temperature of 30°C.

Assembly:

Spray the sablè discs with dark chocolate chablon. Fill a mould in the form of an egg 1/3 full with the dark chocolate mousse. Then add the exotic fruits cream and close with the chocolate mousse. After taking it out of the mould, spray with the yellow coloured chablon. Scratch with the top of a small knife the center of the sablè and drop on it a drop of glucose. With a small spatula (at the bottom) and a toothpick (at the top) move the egg formed dessert into the center of the sablè disc without ruining the outer surface. Decorate with geometrical shapes made out of orange coloured chocolate fixed with a drop of warm chocolate.