Alunga™ plated dessert

Used Cacao Barry products
Fall / Winter

Alunga™ plated dessert

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for approximately six 14 x 14 cm desserts
Used Cacao Barry products
Recipe components

Light Hazelnut Biscuit

IngredientsPreparation
  • 150g
    hazelnut powder
  • 150g
    fine sugar
  • 125g
    whole egg(s)
  • 80g
    egg yolks

Whisk cold

  • 120g
    sifted flour

Add

  • 225g
    egg white
  • 100g
    sugar

Whisk

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Alunga™ ganache

IngredientsPreparation
  • 200g
    cream
  • 200g
    milk
  • 140g
    glucose syrup

Bring to boil

Pour over

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a food processor.
Pour into 3 in / 8 mm high square molds.
Freeze, then cut into 4.5 in / 12 cm squares.

Alunga™ Mousse

IngredientsPreparation
  • 430g
    whole milk

Bring to a boil

Pour over

  • 1200g
    soft whipped cream

At 95°F/35°C, add

Alunga™ glaze

IngredientsPreparation
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup

Cook at 217.4°F/103°C

  • 100g
    unsweetened concentrated milk
  • 100g
    sweetened concentrated milk

Pour over

Add

  • 17g
    gelatin powder (200 Bloom)
  • 102g
    water for hydrating

Add

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.