Home > Recipes > Catering > Platted desserts > Chocolate Declination
Chocolate Declination
Ingredients:
- Mycryo® cocoa butter
-
Praline
Favorites Onctueux
(slow decantation) - Pailleté feuilletine™
- Pure cocoa liquor Grand Caraque
- Cocoa powder Plein Arôme
- Cocoa nibs
- Plantation Millesime 2009 Peru
Chocolate Moelleux
| Preparation | Ingredients |
| Mix together | 250 g almond paste 50% |
| Add step by step | 125 g eggs |
| Add | 45 g softened butter
15 g flour |
Runny Praliné Feuilleté filling
| Preparation | Ingredients |
| Soften | 10 g Mycryo® butter |
| Add | 70 g Praliné Favorites Onctueux
25 g Pailleté Feuilletine™ |
Mould into, crystallize.
Insert in the middle of the chocolate moelleux.
Cocoa Sherbet
| Preparation | Ingredients |
| Heat | 675 g mineral water
185 g caster sugar |
| At 40°C | 32 g inverted sugar |
| Add | 30 g atomized glucose
5 g stabilizer 43 g Grand Caraque 30 g Plein Arôme Cocoa powder |
Leave to mature for 12 hours, turbine, and make quenelles.
Chocolate coulis
| Preparation | Ingredients |
| Bring to a boil twice | 250 g water
100 g sugar 50 g Plein Arôme Cocoa Powder 10 g honey |
Cocoa nibs Tuile
| Preparation | Ingredients |
| Cook at 110°C | 200 g butter
250 g sugar 5 g pectin NH 100 g milk 100 g glucose |
| Add | 300 g Grué de Cacao |
Plantation Alto El Sol Chocolate Mousse
| Preparation | Ingredients |
| Blanch | 50 g egg yolks
55 g sugar |
| Bring to a boil | 125 g cream |
| Pour the cream over the blanched egg
yolks.
Bring to 85°C and whip to cool down with the 3rd speed whip. |
|
| Add | 250 g Couverture Chocolate Plantation Alto El Sol
65%
600 g soft cream |