White marble column – milkshake

Used Cacao Barry products

Zéphyr™ 34%

Mycryo™ Cocoa Butter

Plated Dessert

White marble column – milkshake

Created by

Wielfried Hauwel
Head of the Chocolate Academy™ centre Russia

Level

level 2

Dosage

Recipe for 3 cakes

Inspirations :

Inspired by my creations on the 'invasion of the plants' project, I created here a simple and pure white marble column with a tomato, carrot, sunflower seeds, coconut and Zéphyr white chocolate cream heart. I strongly recommend Zéphyr white chocolate when creating an unsweetened dessert.

Used Cacao Barry products

Zéphyr™ 34%

Mycryo™ Cocoa Butter

Joconde Biscuit ( 1 frame 40x60cm)

Ingredients	Preparation
125g almond powder 32g flour 161g eggs 25g butter stored at ambient temperature 110g fresh egg whites 35g sugar 90g icing sugar	Mix the icing sugar, ground almonds, flour, butter until smooth. Whisk the egg whites and sugar. Combine the two mixtures. Pour on a silpat sheet. Cook at 240°C for 5 min.

Puree milkshake

Ingredients	Preparation
50g sunflower seeds 150g peel carrot 125g 50g coconut puree	Soak the sunflower seeds in cold water for an hour. Warm to 85°C all the ingredients in a Robotcook for 5 min at 2000T/min.

Ganache milkshake

Ingredients	Preparation
226g Milkshake puree 72g 35% cream 260g Zéphyr™ 34% 133g Mycryo™ Cocoa Butter	Put all the ingredients in Robotcoop. Heat to 36°C.

Zéphyr™ icing

Ingredients	Preparation
150g water 300g sugar 300g glucose syrup 300g Zéphyr™ 34% Q.S. white colouring 200g condensed milk 25leaf/leaves gelatin	Boil the water, sugar and glucose to 102°C. Add the condensed milk and the gelatine. Sieve on Zéphyr™ white chocolate. Add the white colouring. Set aside.

Assembly

Create a tube with the Joconde biscuit.
Fill the centre with the ganache and freeze.
Cut the tube into 10-cm long.
Dip into a mixture of Zéphyr™ white chocolate and cocoa butter. Freeze.
Glaze with the Zéphyr™ icing.
Assemble with a chocolate décor.

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