Passionately chocolate

Passionately chocolate

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 1

Dosage

Recipe for 30 plated desserts

Recipe components

Used Cacao Barry products

Honey and cinnamon madeleine cake

IngredientsPreparation
  • 200g
    whole egg(s)
  • 140g
    light brown sugar
  • 70g
    honey

Mix

  • 200g
    flour
  • 8g
    yeast
  • 4g
    cinnamon powder
  • 2g
    salt

Add

  • 180g
    butter melted at 50*C

Incorporate

Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame.
Bake for 18 minutes at 356°F/180°C.

Alunga™ passion fruit cream

IngredientsPreparation
  • 300g
    whipping cream
  • 30g
    glucose
  • 300g
    passion fruit puree

Mix

Pour over

  • 60g
    butter

Add

Mix.
Pour over the Madeleine cake at 86°F/30°C.

Chocolate whipped cream

IngredientsPreparation
  • 1000g
    liquid whipping cream

Boil

Pour over

Mix then re-chill to 41°F/5°C.
Beat with a whisk as for a Chantilly cream.

Icing

IngredientsPreparation
  • 300g
    sugar

Make a caramel with

  • 150g
    water
  • 300g
    glucose

Dilute with

Make up with water if necessary to obtain an initial weight of 750 g.

  • 100g
    unsweetened concentrated milk
  • 100g
    sweetened concentrated milk
  • 1g
    gold sparkling powder

Pour over

  • 20g
    gelatin powder (200 Bloom)
  • 120g
    water

Add

Mix then glaze at 82°F/28°C.

Chocolate decorations

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallize.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallized Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Chef's suggestion

Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture.