Created by Romain Renard Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai  

Ocoa 70% Chocolate Sponge

Used products: Ocoa 70% Chocolate Sponge

Preparation: Ocoa 70% Chocolate Sponge

Whip together the egg yolks and icing sugar. Whip the egg whites and sugar together. Combine all together then add the mixture of almond powder, starch, flour. 
Fold in the melted chocolate with the butter and spray on a framed Silpat. 
Bake at 170℃ for 20mins.

Caramelized Apple

Used products: Caramelized Apple

  • 420 g
    Granny Smith apple(s)
  • 28 g
  • 90 g
  • 45 g
    35% cream
  • 2 g
    gelatin 200 Bloom
  • 12 g

Preparation: Caramelized Apple

Combine the water and gelatin powder together. 
Peel and cut into small cubes the apples. 
Cook them in a pan until tender. 
Caramelize the sugar and deglaze with the butter and hot cream. Add the apples and cook until fully tender. Add the gelatin mass.


Caramel Chantilly

Used products: Caramel Chantilly

  • 500 g
    35% cream
  • 70 g
    brown sugar
  • 1 pod(s)
    Vanilla pod
  • 3 g
    gelatin powder (200 Bloom)
  • 18 g
  • 2 g

Preparation: Caramel Chantilly

Combine the gelatin powder and the water together. 
Infuse the vanilla in the hot cream. 
Caramelize the sugar and deglaze with hot cream. 
Add the gelatin mass and the salt. 
Reserve overnight in the fridge.


Papouasie 35% Chocolate mousse

Used products: Papouasie 35% Chocolate mousse

Preparation: Papouasie 35% Chocolate mousse

Combine the gelatin and the water. 
Boil the milk and add the gelatin mass. Pour it over the chocolate to make a ganache. 
Cool down to 30℃ and fold the cream. 

Papouasie 35% and hazelnut Streusel

Used products: Papouasie 35% and hazelnut Streusel

Preparation: Papouasie 35% and hazelnut Streusel

Place the cooked streusel in the mixer with the paddle and mix until the streusel breaks down. Add the brown sugar, the melted chocolate, the melted butter then finally the Pailleté FeuilletineTM. 
Scoop on Silpat then let crystalize.


Hazelnut sable

Used products: Hazelnut sable

  • 235 g
  • 2 g
  • 80 g
    icing sugar
  • 30 g
    hazelnut powder
  • 50 g
    whole eggs
  • 120 g

Preparation: Hazelnut sable

Combine the sugar, flour, and salt and hazelnut powder until you get a sandy texture. Add the eggs.
Wrap in cling film and rest overnight.
Roll at 2mm and bake at 150℃.  

Papouasie 35% Glacage Miroir

Used products: Papouasie 35% Glacage Miroir

Preparation: Papouasie 35% Glacage Miroir

Combine the sugar and the water, glucose and cook to 103 Celsius.
Combine the gelatin with the water.
Once the syrup is cooked add the condensed milk, the gelatin mass and the milk chocolate.
Blend with the hand mixer and reserve in the fridge overnight.
Melt at 35/40 Celsius. Mix and use at 30 Celsius.  

Caramel Sauce

Used products: Caramel Sauce

  • 108 g
  • 72 g
  • 1 g
  • 2 g
  • 28 g
  • 148 g
  • 40 g

Preparation: Caramel Sauce

Warm up the liquids together and the vanilla.
Melt the glucose in a pan and add the sugar little by little. Once caramelized deglazed the caramel with the hot liquids and bring it back to 100 Celsius then add the butter. 
Cook to 108 Celsius. Reserve overnight.