The Forêt Noire

Used Cacao Barry products
Extra-Bitter Guayaquil 64%
Fall / Winter

The Forêt Noire

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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 approximately 40 mini gateaux
Steps
  1. Hazelnut Brownie Biscuit
  2. Vanilla Chantilly Cream
  3. Extra Bitter Guayaquil Chocolate Mousse
  4. Assembly
Used Cacao Barry products
Extra-Bitter Guayaquil 64%

Hazelnut Brownie Biscuit

IngredientsPreparation

Melt at 45°C
  • 500g
    whole egg(s)
  • 270g
    sugar

Whiten

Blend the two mixes together.
  • 100g
    flour
  • 120g
    caramelized hazelnuts

Add

Bake in the oven.

Vanilla Chantilly Cream

IngredientsPreparation
  • 500g
    35% cream
  • 50g
    sugar
  • 1pod(s)
    vanilla

Whisk

Extra Bitter Guayaquil Chocolate Mousse

IngredientsPreparation
  • 60g
    whole milk
  • 15g
    glucose

Boil

Pour over
  • 400g
    whipping 35% cream

Cool rapidly

Assembly

IngredientsPreparation

Use Extra Bitter Guayaquil dark chocolate to mould very thin cylinders 3 cm in diameter and 10 cm long
  • Q.S.
    silver flakes

Place some silver flakes on the chocolate rods and half a morello cherry on each end of the cylinders
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