Anarchy
- Level:
-
Difficult
Flavoured chocolate waters (7 types)
BASE FOR CHOCOLATE WATERS (7 types)
Used products: Flavoured chocolate waters (7 types)
-
1,5 lwater
Preparation: Flavoured chocolate waters (7 types)
For each chocoalte, heat 1,5 l of water to 85°C and pour it over the chocolate, blend in a mixer until homogenous in consistency. Pour into a Superbag placed in a high-sided recipient large enough to hold the filtered water from the mixture, and leave to filter in the refrigerator for 12 hours.
LIQUORICE AND CHOCOLATE WATER
Used products: Flavoured chocolate waters (7 types)
-
500 gAlto el Sol 65% Chocolate Water
-
20 gliquorice paste
Preparation: Flavoured chocolate waters (7 types)
Whisk and set aside.
PORCINI AND CHOCOLATE WATER
Used products: Flavoured chocolate waters (7 types)
-
500 gAlunga 41% chocolate water
-
3 gpowdered porcini
Preparation: Flavoured chocolate waters (7 types)
Whisk and set aside.
YUZU AND CHOCOLATE WATER
Used products: Flavoured chocolate waters (7 types)
-
500 gLactée Supérieure 38.2% chocolate water
-
50 gyuzu juice
Preparation: Flavoured chocolate waters (7 types)
Whisk and set aside.
TONKA BEAN AND CHOCOLATE WATER
Used products: Flavoured chocolate waters (7 types)
-
500 gFleur de Cao™ 70% chocolate water
-
2 beans(s)grated Tonka
Preparation: Flavoured chocolate waters (7 types)
Whisk and set aside.
BALSAMIC AND CHOCOLATE WATER
Used products: Flavoured chocolate waters (7 types)
-
500 gInaya 65% chocolate water
-
10 gbalsamic cream
Preparation: Flavoured chocolate waters (7 types)
Whisk and set aside.
PEANUT AND CHOCOLATE WATER
Used products: Flavoured chocolate waters (7 types)
-
500 gMexique 66% chocolate water
-
80 gpeanut paste
Preparation: Flavoured chocolate waters (7 types)
Whisk and set aside.
CARDAMOM AND CHOCOLATE WATER
Used products: Flavoured chocolate waters (7 types)
-
500 gGhana 40% chocolate water
-
5 gcardamom
Preparation: Flavoured chocolate waters (7 types)
Whisk and set aside.
Texturized chocolate waters (7 types)
Used products: Texturized chocolate waters (7 types)
-
200 gTPT sugar and water
-
6 gagar
-
0,6 gxanthan gum
Preparation: Texturized chocolate waters (7 types)
For each texturized chocolate water, mix the flavoured chocolate waters with all the ingredients in a saucepan and bring the mixture to the boil. Blend with a mixer. Sieve the mixture and place in a pastry bag. Store in the refrigerator.
Chocolate water Jellys (7 types)
Used products: Chocolate water Jellys (7 types)
-
2,5 gagar
-
50 gsugar
Preparation: Chocolate water Jellys (7 types)
Combine all the ingredients with 500 g of each texturized chocoalte water (see above) in a saucepan and bring the mixture to the boil.
Pour into 2 moulds measuring 20 x 12.5 cm and 1 cm high. Let set in the refrigerator.
Unmould the gelatin and cut into 0.4cm cubes. Set aside.
Base de crème
Used products: Base de crème
-
3750 gmilk
-
3750 gcream
-
750 gsugar
-
37,5 gCremodan (stabiliser)
Preparation: Base de crème
Dans une marmite, chauffer le lait et la crème avec 500 g de sucre.
Amener le mélange à 40 °C.
Ajouter le reste du sucre (250 g) pré-mélangé avec le stabilisateur Cremodan.
Amener le mélange à 85 °C.
Chocolate creams without spices (7 types)
ALUNGA 41% CHOCOLATE CREAM
Used products: Chocolate creams without spices (7 types)
Preparation: Chocolate creams without spices (7 types)
Mix with 1l cream base (see above)
MEXIQUE 66% CHOCOLATE CREAM
Used products: Chocolate creams without spices (7 types)
Preparation: Chocolate creams without spices (7 types)
Mix with 1l cream base (see above)
INAYA 65% CHOCOLATE CREAM
Used products: Chocolate creams without spices (7 types)
Preparation: Chocolate creams without spices (7 types)
Mix with 1l cream base (see above)
GHANA 40% CHOCOLATE CREAM
Used products: Chocolate creams without spices (7 types)
Preparation: Chocolate creams without spices (7 types)
Mix with 1l cream base (see above)
FLEUR DE CAO 70% CHOCOLATE CREAM
Used products: Chocolate creams without spices (7 types)
Preparation: Chocolate creams without spices (7 types)
Mix with 1l cream base (see above)
LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM
Used products: Chocolate creams without spices (7 types)
Preparation: Chocolate creams without spices (7 types)
Mix with 1l cream base (see above)
ALTO EL SOL 65% CHOCOLATE CREAM
Used products: Chocolate creams without spices (7 types)
Preparation: Chocolate creams without spices (7 types)
Mix with 1l cream base (see above)
Chocolate Creams
COFFEE AND ALUNGA 41% CHOCOLATE CREAM
Used products: Chocolate Creams
-
750 gAlunga 41% chocolate cream
-
18 gground coffee
Preparation: Chocolate Creams
Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.
SPICY PEPPER AND MEXIQUE 66% CHOCOLATE CREAM
Used products: Chocolate Creams
-
700 gMexique 66% chocolate cream
-
1,5 gchili pepper
Preparation: Chocolate Creams
Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.
GINGER AND INAYA 65% CHOCOLATE CREAM
Used products: Chocolate Creams
-
700 gInaya 65% chocolate cream
-
2,1 ggrated ginger
Preparation: Chocolate Creams
Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.
CARDAMOM AND GHANA 40% CHOCOLATE CREAM
Used products: Chocolate Creams
-
750 gGhana 40% chocolate cream
-
7,5 gcardamom
Preparation: Chocolate Creams
Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.
TONKA BEAN AND FLEUR DE CAO 70% CHOCOLATE CREAM
Used products: Chocolate Creams
-
690 gFleur de Cao™ 70% chocolate cream
-
1,5 gTonka beans
Preparation: Chocolate Creams
Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.
SAFFRON AND LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM
Used products: Chocolate Creams
-
760 gLactée Supérieure 38.2% chocolate cream
-
0,6 gsaffron
Preparation: Chocolate Creams
Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.
JAVA PEPPER AND ALTO EL SOL 65% CHOCOLATE CREAM
Used products: Chocolate Creams
-
700 gAlto el Sol 65% chocolate cream
-
4/5java pepper
Preparation: Chocolate Creams
Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.
Pralines (6 types)
PINE NUT
Used products: Pralines (6 types)
-
150 gpine nut paste
Preparation: Pralines (6 types)
In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.
PISTACHIO
Used products: Pralines (6 types)
-
150 gPistachio paste
Preparation: Pralines (6 types)
In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside;
PEANUT
Used products: Pralines (6 types)
-
150 gpeanut paste
Preparation: Pralines (6 types)
In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.
HAZELNUT
Used products: Pralines (6 types)
-
150 ghazelnut paste
Preparation: Pralines (6 types)
In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.
Used products: Pralines (6 types)
-
150 galmond paste
Preparation: Pralines (6 types)
ALMOND
Used products: Pralines (6 types)
Preparation: Pralines (6 types)
In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.
WALNUT
Used products: Pralines (6 types)
-
150 gwalnut paste
Preparation: Pralines (6 types)
In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.
Brownie
Used products: Brownie
-
6whole egg(s)
-
540 gsugar
-
340 gbutter
-
150 gflour
Preparation: Brownie
Gently warm the butter until it melts; set aside.
Beat the eggs together with the sugar at 30°C.
Add the melted butter and stir to emulsify.
In another bowl, combine the flour with the cocoa powder, sift and add to the mixture.
Add the chopped chocolate and stir. Bake in a preheated 170°C oven for 25 to 30 minutes.
Cut into 1cm cubes.
Store in an airtight container at room temperature.
Sachertorte
Used products: Sachertorte
-
420 gegg yolks
-
300 gwhole egg(s)
-
860 galmond paste 50%
-
260 gconfectioner's sugar
-
200 gflour
-
200 gunsalted butter
-
500 gegg white
-
300 gsugar
Preparation: Sachertorte
Mix the egg yolk with marzipan, the whole egg and icing sugar in the mixer until combined. At the same time, combine the flour and cocoa powder and sift.
Melt the butter over low heat and add it to the cacao paste.
Place the sugar and egg whites in a bowl, warm over a bain Marie and once the sugar has dissolved, whip to form a meringue.
When the whites are very stiff, fold in the first mixture and the dry ingredients. Bake at 200°C for 20 min. Cut into 1cm cubes. Store in an airtight container.
Chocolate foam
Used products: Chocolate foam
-
960 gmilk
-
6 gxanthan gum
-
600 gsugar
-
720 gegg white
-
720 gegg yolks
-
3600 gcream
Preparation: Chocolate foam
In a saucepan, bring the combined milk and cream to the boil.
Add egg, already beaten together with the sugar and xanthan gum; bring the mixture to 85 °C.
Pour the warm mixture over the chocolates and praliné.
With a whisk, beat to combine. Cool the mixture quickly in an ice bath.
When cool, add the egg whites and use a mixer to blend. Place 650 g of the mixture in a siphon or cream whipper with three chargers and set aside.
Chocolate Siphon Cake
Used products: Chocolate Siphon Cake
-
2500 gegg white
-
1600 gegg yolks
-
1600 gsugar
-
20 gsalt
-
400 gflour
-
40 gbaking powder
Preparation: Chocolate Siphon Cake
Melt the chocolate and keep at 45 °C.
Add the egg whites and yolks using a mixer. Add the salt, flour, cocoa and baking powder. Mix until a homogenous mixture is formed.
Strain the mixture and place 650 g of it in a 1l siphon or cream whipper with three chargers.
With the filled whipper, fill half a 33 ml plastic glass.
Cook for 45 seconds in a microwave at maximum power.
Place the plastic glasses upside down on a cooling rack.
When cool, take out the plastic glass, remove the baked cake from the glass and break into approximately 1.5 cm cubes.
Store in a sealed container at room temperature.
Chocolate caramel
Used products: Chocolate caramel
-
1000 gsugar paste
-
500 gglucose
-
500 gisomalt
-
22 drop(s)citric acid solution
Preparation: Chocolate caramel
In a pan, warm the fondant, isomalt and glucose to 135°C.
Add the citric acid and continue to heat the mixture to 160°C.
Once the temperature of the sugar mixture falls to 145°C, add the chocolate and stir.
Pour out and stretch on two silicone-coated parchment papers, aiming for the thinnest layer possible; cut in 2 x 2 cm squares, set aside.
Chocolate sauce
Used products: Chocolate sauce
-
320 gcream
-
560 gwater
-
800 gsugar
Preparation: Chocolate sauce
In a saucepan, bring the mixture of cream, water and sugar to the boil.
Remove from heat and add the cocoa powder; blend in a mixer.
Strain and reserve in the refrigerator.
Chocolate ice cream
Used products: Chocolate ice cream
-
3920 gwater
-
6820 gWhole milk
-
780 gcream
-
3600 gdextrose
-
600 gsaccharose sugar
-
140 gstabilizer
-
740 glow fat powdered milk
-
600 ginvert sugar
Preparation: Chocolate ice cream
In a saucepan, combine the water milk, cream, cocoa powder and dextrose and heat to 40°C.
Add the CSIM stabilizer, powdered milk and invert sugar; bring the mixture up to 85°C.
Pour over the chocolate and blend in a mixer.
Strain and let the mixture rest in the refrigerator for at least 12 hours.
Once cool, churn into ice cream.
Chocolate Sorbet
Used products: Chocolate Sorbet
-
5480 gwater
-
1800 gsugar
-
320 ginvert sugar
-
200 gdextrose
-
1200 gCHD-Q70CUB
-
400 gliquid glycerine
-
750 gVodka
Preparation: Chocolate Sorbet
In a saucepan, combine the water, sugar, invert sugar and dextrose and bring to a boil.
Pour the warm mixture over the chocolate and cocoa powder.
Let the mixture cool in the freezer.
When the mixture is cool, pour it over the combined glycerine and vodka and mix.
Strain and let sit in the refrigerator for at least 12 hours.
Churn into sorbet.
Chocolate granité
Used products: Chocolate granité
-
1200 gwater
-
6 leaf/leavesgelatin
-
60 gmandarin orange liqueur
Preparation: Chocolate granité
In a saucepan, bring the water to a boil, add the already moistened gelatin sheets.
Pour this hot mixture over the couverture chocolate and the cocoa powder and blend in a mixer.
To finish the recipe, add the liqueur and stir. Strain and put in 5x2.5cm moulds 1cm deep; freeze.
Crunchy cocoa nibs
Used products: Crunchy cocoa nibs
-
1000 gcacao nibs
-
500 gsugar
-
100 gwater
Preparation: Crunchy cocoa nibs
Place the sugar and water in a pan and bring to the boil.
Remove from heat and add the cocoa nibs, stirring with a wooden spoon until the sugar mixture sticks to the nibs.
Remove the crunchy nibs, drain and spread on a silicone mat to cool. Set aside.
Rosemary oil
Used products: Rosemary oil
-
1000 gsunflower oil
-
200 gfresh rosemary
Preparation: Rosemary oil
In a vacuum-sealable bag, place the oil and rosemary and vacuum seal. Heat in a water bath to 60°C for 3 hours. Strain and let cool. Set aside.
Chilli pepper oil
Used products: Chilli pepper oil
-
1000 gsunflower oil
-
120 gchili pepper
Preparation: Chilli pepper oil
In a vacuum-sealable bag, place the oil and pepper and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.
Ginger oil
Used products: Ginger oil
-
1000 gsunflower oil
-
300 gfresh ginger
Preparation: Ginger oil
In a vacuum-sealable bag, place the oil and ginger sliced in rounds and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.
Comments