Heart marble

Used Cacao Barry products
Plated Dessert

Heart marble

Created by
  • Wielfried Hauwel
    Head of the Chocolate Academy™ centre Russia
Level
level 3

Inspirations:

The moment of pure luxury is in my opinion linked with a plated dessert. All the elements which make up my dessert are precise in their compositions, temperatures, textures, flavor and qualities. The tasting will also be a moment of pure precision, because the harmony of the dessert will degrade over time so the luxury is to be able to enjoy it at the right time. Dark Gianduja gives a sublime taste, just like the freshness of the mango and the crunchy marble pieces.

Used Cacao Barry products
Recipe components

Vanilla cake

IngredientsPreparation
  • 120g
    egg yolks
  • 200g
    sugar
  • 100g
    cream
  • 1pod(s)
    vanilla
  • 160g
    flour
  • 4g
    baking powder
  • 60g
    melted butter

Whisk the egg yolks, sugar and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Chocolate cake

IngredientsPreparation
  • 120g
    egg yolks
  • 180g
    sugar
  • 105g
    35% cream
  • 120g
    flour
  • 3g
    baking powder
  • 45g
    melted butter

Whisk the egg yolks,sugar and cream for 7-8 min.
Sift all dry ingredients. Slowly add them to the mixture.
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Crémeux Gianduja

IngredientsPreparation
  • 250g
    milk
  • 100g
    egg yolks
  • 250g
    Gianduja Noir
  • 7g
    gelatin leaves

Warm milk and yolks to 85°C. 
Rehydrate the gelatin. Sieve on the Gianduja dark.
Combine all the ingredients.

Zéphyr™ glaze

IngredientsPreparation
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup
  • 200g
    condensed milk
  • 25g
    gelatin
  • Q.S.
    brown food coloring
  • Q.S.
    fat-soluble orange colouring

Warm water, sugar, glucose to 102°C. 
Add condensed milk and gelatin. 
Sieve on Zéphyr™ 35% white chocolate. 
Add brown and orange colors.

Mangot sorbet

IngredientsPreparation
  • 244g
    sugar
  • 83g
    glucose syrup
  • 17g
    dextrose
  • 624g
    water
  • 336g
    mango puree
  • 3g
    sorbet stabilizer

Boil sugar, glucose, dextrose, water, and stabilizer. 
Add the hot mixture to the iced puree.
Leave for 12 hours at +4°C.
Use a sorbet maker to make the sorbet.

Sugar décor

IngredientsPreparation
  • 350g
    water
  • 1000g
    sugar
  • 50g
    glucose syrup
  • 1g
    cream of tartar
  • Q.S.
    dark colouring

Warm water, sugar, glucose and cream tartar to 160°C. 
Add the color when the syrup is 120°C. 
Water on the silpat. Cool. 
Blitz in a Robocoupe. 
Add the blitz powdered caramel on the silpat in 20 cm ring. Remove the ring. 
Put in an oven for 5 min at 160°C. 
Form a decoration.

Assembly

Stick the sugar décor to the plate using glucose. 
Glaze the Gianduja tube with Zéphyr™ glaze.
Put the glazed Gianduja tube in the middle of the decoration. 
Toast small cubes 1x1 of vanilla and chocolate cakes. 
Cut small cubes of fresh mango.
Before serving add the toasted cakes, the cubes of mango and mango sorbet quenelle on the Gianduja tube.