Passionately chocolate

Used Cacao Barry products

Alunga™ 41%

Fall / Winter

Passionately chocolate

Created by

Martin Diez
Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 2

Dosage

Recipe for 30 plated desserts

Used Cacao Barry products

Alunga™ 41%

Honey and cinnamon madeleine cake

Ingredients	Preparation
200g whole egg(s) 140g light brown sugar 70g honey	Mix
200g flour 8g yeast 4g cinnamon powder 2g salt	Add
180g butter melted at 50*C	Incorporate
Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame. Bake for 18 minutes at 356°F/180°C.

Alunga™ passion fruit cream

Ingredients	Preparation
300g whipping cream 30g glucose 300g passion fruit puree	Mix
660g Alunga™ 41%	Pour over
60g butter	Add
Mix. Pour over the Madeleine cake at 86°F/30°C.

Chocolate whipped cream

Ingredients	Preparation
1000g liquid whipping cream	Boil
180g Alunga™ 41%	Pour over
Mix then re-chill to 41°F/5°C. Beat with a whisk as for a Chantilly cream.

Icing

Ingredients	Preparation
300g sugar	Make a caramel with
150g water 300g glucose	Dilute with
Make up with water if necessary to obtain an initial weight of 750 g.
100g unsweetened concentrated milk 100g sweetened concentrated milk 300g Alunga™ 41% 1g gold sparkling powder	Pour over
20g gelatin powder (200 Bloom) 120g water	Add
Mix then glaze at 28°C.

Chocolate decorations

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Chef's suggestion

Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture.

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