The Perfect Match

The Perfect Match

Created by

  • Antoine Weyland - Pastry Chef of Gabriel Bordeaux
level 1

Dosage

Recipe for 8 plated desserts

Recipe components

Used Cacao Barry products

Ocoa™ cake

IngredientsPreparation

Melt at 104°F/40°C

  • 125g
    softened butter
  • 110g
    sugar
  • 60g
    whole egg(s)
  • 36g
    T45 flour

Incorporate all the ingredients in order, mixing between each addition.

Bake on a baking sheet at 356°F/180°C for 10 minutes approximately (this cake rich in butter remains very moist even after baking, so be careful not to overbake).
Cool on a rack after cutting out discs of 1 in / 2.5 cm.

Ocoa™ cream

IngredientsPreparation
  • 100g
    whole milk

Bring to a boil

Pour over

  • 200g
    whipping cream

Mix to obtain a very smooth ganache, then incorporate

Chill for at least two hours.

Poached blackcurrants

IngredientsPreparation
  • 100g
    water
  • 100g
    sugar

Make a syrup with

  • 200g
    blackcurrant berries

Pour over while hot

Leave to soften until used.

Ocoa™ blackcurrant/chocolate sauce

IngredientsPreparation
  • 100g
    poached blackcurrant juice

Warm and pour

Pour over

Smooth and set aside.

Blackcurrant sorbet

IngredientsPreparation
  • 200g
    water
  • 80g
    sugar

Warm to 104°F/40°C

  • 20g
    powdered glucose
  • 4g
    stabilizer

Incorporate then cook at 176°F/80°C

  • 200g
    blackcurrant puree

When the syrup is cold, add

Place in a Pacojet bowl and freeze.

Chef's suggestion

Ideally paired with Château d’Aydie Vin de Liqueur “Maydie” Tannat 2009. The Laplace family has produced this fortified wine with very present tannins and fruity notes of blackcurrant that blend perfectly with the acidity and coarseness of the Ocoa™ dark chocolate couverture.