Bloody Good

Composition

  • La Rose Noire Small Round Chocolate Shell
  • Moist hazelnut sponge
  • Praliné whipped ganache
  • Raspberry and chocolate cream
  • Raspberry compote

Decoration

  • Chocolate decorations
  • Red cocoa butter spray

Moist Hazelnut Sponge

Ingredients
Measurement
Praliné 50%
135g
Butter
120g
Sugar 1
60g
Egg yolk
165g
Corn starch
15g
Cake flour
15g
Egg whites
240g
Sugar 2
120g
Crushed hazelnuts
60g
Method

Whip butter and praliné. Also mix yolks and sugar 1. Sift flour and starch. Whip egg whites and sugar 2. Mix the first mixture with the yolks. Then add the meringue delicately and add last the flour and starch. Pipe 1 cm thick (850 g per tray 60×40 cm) and then spread all over the crushed hazelnuts. Bake for 13 minutes at 175ºc.

Praliné Whipped Ganache

Ingredients
Measurement
Gelatin sheets
22g
Milk
100g
Praliné
50g
Cream 35%
350g
White chocolate
88g
Method
Heat the milk and emulsify with the white chocolate. Add the gelatin sheets melted and stir until fully incorporated. Do the same with the praliné and then the cream. Leave for 12 hours in the fridge, whip and use.

Raspberry and Chocolate Creamy

Ingredients
Measurement
Dark chocolate 65%
130g
Agar agar
1,3g
Gelatin sheets
1g
Honey
50g
Water
20g
Cream 35%
180g
Raspberry purée
120g
Method
Heat the cream in a pan with honey, water, raspberry purée, and agar-agar until boiling point. Add gelatin sheets (previously soaked in cold water). Pour on the melted chocolate and stir until combined. Pour in silicon mini savarin molds and leave in the fridge for 3 hours. Unmold and use.

Raspberry Compote

Ingredients
Measurement
Raspberry frozen purée
350g
Simple syrup
70g
Lemon juice
30g
Water
50g
Modified starch
23g
Method
Mix all ingredients and blend using a stick blender until get a smooth texture.

Red Spray Mixture

Ingredients
Measurement
White chocolate
700g
Cocoa butter
300g
Red color lyposoluble
as needed
Method
Melt the cocoa butter. Melt also the chocolate. Mix both with the color until achieving an intense red, use it at 30ºc.

Finishing

Cut the hazelnut sponge slightly smaller than the tart shell and place it on the bottom. Then whip the praliné ganache and pipe it onto the sponge until the edge of the chocolate shell. Make it flat and set. Spray on top with the red spray mixture. Place the chocolate and raspberry cream on top. Fill the hole of the chocolate cream with the raspberry compote. Decorate as desired.

FOLLOW US ON