Dark Temptation by Markus Bohr

Markus Bohr is the man in charge of the Harrods' sweet production. Not only for the Food Halls but also for the restaurants and bars in this famous department store. Enjoy his indulgent recipe!

Dark Temptation by Markus Bohr

CACAO BARRY INGREDIENTS

- Harrods n°1 dark chocolate couverture (can be replaced by Alto El Sol 65% dark chocolate couverture)
- Ambre Java™ 36% milk chocolate couverture
- Cocoa powder Extra Brute
- Mycryo© cocoa butter

This recipe was made with two Harrods’ chocolates created at the Or Noir™ lab. In this recipe, those Or Noir™ chocolates have been replaced by Cacao Barry chocolates.

SERVING
Recipe for 20-24 desserts. Size of a dessert : 80 mm diameter.

 

Cocoa jelly

500 ml of liquid coffee - 100 g of caster sugar - 50 ml of rum - 18 g of gelatin sheets (9 sheets) - 150 ml of dry Vermouth - 100 g of cocoa powder Extra Brute

Re-hydrate the gelatin in water; drain and squeeze. Heat up the coffee with sugar and cocoa powder Extra Brute. Add the gelatine to the coffee and dissolve. Mix together with the alcohol. Fill small moulds of 30 mm diameter to three quarters up. Freeze and de-mould.


Coffee ganache

500 g of whipping cream 35% fat - 640 g of Ambre JavaTM milk chocolate couverture - 60 g of Mycryo® cocoa butter - 20 g of trablit (coffee liquid extract) - 30 g of coffee beans - 1 vanilla pod

Boil cream, scrapped vanilla pod and coffee beans, leave to infuse for 10 minutes. Pass through the chinois over the chocolate, add melted cocoa butter and emulsify. Leave to set in the refrigerator. Mask the inside of a demi-sphere Flexipan mould of 60 mm diameter with the ganache and set a fondant cake
into the center.


Fondant center cake

- 125 g of egg whites - 45g of dextrose - 400 g of egg yolks - 30 g of fresh butter - 125 g of Alto el Sol dark chocolate couverture

Whip the yolks with the syrup over a bain-marie. Mix the melted Alto el Sol dark chocolate couverture into the sabayon. Fold the whipped double cream into the chocolate sabayon. Mask the inside of of a demi-sphere Flexipan mould of 60 mm with the mousse and set a fondant cake into the centre. Freeze
and de-mould.


Glaze

360 ml of water - 450 g of caster sugar - 150 g of cocoa powder Extra Brute - 265 g of whipping cream 35% fat - 19 g of gelatin

Boil both water and cream. Add the sugar and cocoa powder Extra Brute. Bring to boil again. Add the pre-soaked gelatin and mix.


Chocolate crisp

- 200 g of sugar - 200 g of glucose - 90 g of cocoa mass - S.Q. of water

Boil water, sugar and glucose to 157°C. Add the cocoa mass and mix. Spread thinly on a Silpat sheet and bake between two sheets. Remove from the oven and pull thin pieces off the mix and shape into leaves. Dust with gold lustre and seal with varnish spray.


Crystallised flowers

edible white and yellow flowers - caster sugar - egg whites

Brush a fine layer of egg whites on the petals and coat them well in caster sugar. Leave to dry out completely. Dust with glitter.


Assembly

De-mould the mousse and ganache balls, insert stick in the ganache part and dip them in the glaze. Ensure that there are no drips. Decorate with golden crisp leaves on top and gold leaf.