Evocao™ Entremets

Used Cacao Barry products

Evocao™ WholeFruit Chocolate 72%

Cacao powder - Extra Brute - powder - 1 kg bag

Entremets Creations

Evocao™ Entremets

Created by

Dimitri Fayard
Lead Chef Chocolate Academy™ North America

Level

level 2

INSPIRATION

I wanted to create an entremet with Evocao at the forefront that was also gluten free, using the chocolate in multiple components (cremeux, mousse, and crumble) with a straight forward cocoa profile. Pairing Evocao with fresh raspberries adds a touch of acidity and freshness, and is also in the spirit of upcycling; the whole raspberry is being used.

TIPS & TRICKS

Do not heat Evocao above 40°C, when mixing the pate a bombe, the first stage will look thicker than a traditional one.

YIELD

3- 16cm Entremets

Used Cacao Barry products

Evocao™ WholeFruit Chocolate 72%

Cacao powder - Extra Brute - powder - 1 kg bag

Hazelnut Crumble

Ingredients	Preparation
169g Isigny butter 169g Turbinado sugar 169g Cassava flour 129g American Almond crushed hazelnuts 3g fleur de sel 94g Evocao™ WholeFruit Chocolate 72%	Sand the turbinado sugar, cassava flour, crushed hazelnuts, and butter. Bake at 160°C for 20 minutes. Melt Evocao chocolate to 35°C and add the fleur de sel. Mix in the warm crumble. Shape in 3-18 cm rings using a press. Crystalize in the refrigerator for 5 minutes. Store in a cool dry place.

Chocolate Flourless Sponge

Ingredients	Preparation
150g fresh egg whites 180g granulated sugar 110g Egg yolk 56g Cacao powder - Extra Brute - powder - 1 kg bag	Whip the egg whites to soft peak with the sugar. Add the sugar slowly in 6 steps. Fold in the egg yolks. Fold in the sifted cocoa powder. Pipe 4-15 cm discs and bake at 200°C for 12 minutes.

Evocao Cremeux

Ingredients	Preparation
300g cream 266g whole milk 86g granulated sugar 136g egg yolks 226g Evocao™ WholeFruit Chocolate 72%	Bring the cream and milk to a simmer. Mix the egg yolks with the sugar and temper with the warm liquids. Bring back to the stove and cook to 84°C. Pour over the Evocao chocolate and emulsify. Cast into 3-15 cm molds.

Evocao™ Mousse

Ingredients	Preparation
105g granulated sugar 66g glucose 36g water 22g Egg yolk 165g fresh egg whites 273g Evocao™ WholeFruit Chocolate 72% 460g cream	Melt the Evocao chocolate to 40°C. Cook the sugar, glucose and water to 118°C, pour over the egg whites and egg yolks. Whip the cream to soft peak. Once the pate a bombe is at full volume, mix it with the melted chocolate. Fold in the soft whipped cream.

Raspberry Pepin

Ingredients	Preparation
250g fresh raspberries 25g granulated sugar 2g NH pectin 2g lemon juice	Mix the sugar with pectin. Bring the raspberries to 40°C and add the mixture or sugar/pectin. Bring to a boil for 2 minutes. Add the lemon juice and cast over the flourless sponge.

Glacage

Ingredients	Preparation
150g cream 216g granulated sugar 15g Water 72g Cacao powder - Extra Brute - powder - 1 kg bag 45g gelatin mass	Bring the cream, sugar and water to 103°C. Add the cocoa powder and boil for 1 minute. Add the gelatin mass, handblend, and strain. Store in the refrigerator.

Assembly

Line a flat sheet pan and 4-18 cm rings with acetate.
Add a layer of Evocao™ mousse.
Place the Evocao™ cremeux.
Add a layer of Evocoa™ mousse.
Add the disc of sponge with raspberry pepin.
Add a thin layer of Evocao™ mousse and spread to height.
Blast freeze.
Once frozen, warm the glacage to 40°C.
Glaze the entremets and place ontop of the crumble.
Decorate with fresh raspberries.