Composition
- Cocoa Shortbread
- Red Currant Confit
- Vanilla Whipped Ganache
- Almond Streusel
- Vanilla & Dark Chocolate Cream
- Dark Chocolate Spray
Cocoa Shortbread
| INGREDIENTS | MEASUREMENT |
|---|---|
| Butter | 80 g |
| Icing Sugar | 50 g |
| Fine Salt | 1 g |
| Almond Powder | 16 g |
| Pasteurized Whole Egg | 25 g |
| Cocoa Powder | 6 g |
| Cake Flour | 120 g |
Method
Combine the butter and all powdered ingredients including the salt until the mixture resembles fine breadcrumbs, add the egg. Refrigerate. Roll out the dough to a thickness of 2mm. Bake in the convection oven at 160°C for 15 minutes.
Red Currant Confit
| INGREDIENTS | MEASUREMENT |
|---|---|
| Red Currant Puree | 130 g |
| Raspberry Puree | 60 g |
| Glucose | 50 g |
| Sugar | 50 g |
| Pectin Yellow | 6 g |
| Citric Acid | 8 g |
Method
Heat the puree with the glucose to 40°C, then add the mix of sugar, citric acid and pectin. Bring this to boil
Vanilla Whipped Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35% | 126 g |
| Inverted Sugar | 12 g |
| Glucose | 12 g |
| Valrhona Opalys 33% | 50 g |
| Cocoa Butter | 14 g |
| Cream 35% | 190 g |
| Vanilla Pod | 2 u |
Method
White Chocolate Foam
| INGREDIENTS | MEASUREMENT |
|---|---|
| Valrhona Opalys 33% | 100 g |
| Pasteurized Egg White | 100 g |
| Cream 35% | 50 g |
Method
Infuse the vanilla pod with 190 g cream overnight. Bring the 126 g cream to boil with the inverted sugar and glucose. Add in the gelatin. Gradually pour the boiling hot mixture over the melted chocolate and cocoa butter. Emulsify with a hand blender and add the infused cream mixture, then mix again. Set aside in the refrigerator and allow to crystallize overnight.
Almond Streusel
| INGREDIENTS | MEASUREMENT |
|---|---|
| Butter | 100 g |
| Muscovado Sugar | 100 g |
| Cake Flour | 100 g |
| Almond Powder | 100 g |
Method
Use an electric whisk to beat the powdered ingredients with the butter. Sieve the cold pastry dough through a 4mm wire rack to obtain evenly sized granules. Store in the fridge. Bake in a convection oven at 160°C until golden brown.
Vanilla & Dark Chocolate Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Milk | 140 g |
| Cream 35% | 160 g |
| Vanilla Pod | 1 u |
| Glucose | 30 g |
| Valrhona Guanaja 70% | 360 g |
| Gelatin Sheets | 2 g |
Method
Infuse the vanilla pod with 140 g milk overnight. Bring the infused mixture to boil with the cream and glucose. Add in the gelatin. Gradually pour the boiling hot mixture over the melted chocolate. Emulsify with a hand blender and mix until smooth.
Dark Chocolate Spray
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cocoa Butter | 250 g |
| Valrhona Guanaja 70% | 250 g |
| Red fat-soluble color powder | 3 g |
Method
Separately melt the couverture and cocoa butter to 40-50°C. Combine.
Products Used
White Chocolate Comet
- 11-15 g / 0.39 – 0.53 oz. /pc.
- 32 pcs. / set, 1 set / box
- H: 100 mm, 3.94 in
- Ø: 48 mm, 1.89 in
Small Round
White Chocolate Shell
- 7-8 g / 0.25 – 0.28 oz. /pc.
- 25 pcs. / tray, 5 trays / box
- H: 19 mm, 0.75 in
- Ø: 48 mm, 1.89 in
