Pure Usulután 65 chocolate, wild Vosges blueberries, summery budo sansho

I. COMPOSITION

• Chocolate shortbread
• Chocolate crémeux
• Chocolate sponge
• Wild Vosges Blueberry jam infused with budo sansho
• Chocolate Chantilly
• Caramelised buckwheat

II. CHOCOLATE SHORTBREAD

• 94 g butter
• 45 g icing sugar
• 1.25 g fine salt
• 125 g pastry flour (type 55)
• 12.5 g cocoa powder
• 1 g fleur de sel
• 25 g cocoa nibs
• 15 g egg yolk

PROCESS

1. Rub the butter and dry ingredients together until they form fine breadcrumbs
2. Add the egg yolks and mix to a dough
3. Roll out to a thickness of 2 mm and cut out 8.5 cm rounds
4. Bake for 10 minutes at 160°C

III. CHOCOLATE CRÉMEUX

• 54 g milk
• 54 g cream
• 5.4 g sugar
• 13 g egg yolk
• 80 g Usulután 65 Signature Origin dark couverture chocolate

PROCESS

1. Heat the milk and cream together
2. Make a custard using the egg yolk and sugar mixture and pour onto the chocolate, stirring continuously

IV. CHOCOLATE SPONGE

• 25 g pastry flour (type 55)
• 25 g cornflour
• 27.5 g cocoa powder
• 120 g sugar
• 125 g egg white
• 55 g melted butter

PROCESS

1. Beat the egg whites with the sugar
2. Gently fold in the sifted flour, cornflour and cocoa powder, then the melted butter
3. Bake for 8 minutes at 180°C
4. Once cold, cut out 7 cm rounds

V. WILD VOGES BLUEBERRY JAM INFUSED WIYH BUDO SANSHO

• 150 g wild Vosges blueberries
• 3 g budo sansho
• 27.5 g sugar (1)
• 1.44 g pectin NH
• 4 g sugar (2)
• 4.25 g lemon juice

PROCESS

1. Cook the blueberries with the sugar (1) and infuse with the budo sansho using a tea filter bag
2. Remove the budo sansho, add the pectin and sugar (2) mixture and bring to the boil
3. Add the lemon juice, allow to cool

VI. CHOCOLATE CHANTILLY

• 45 g cream (35% fat)
• 4 g glucose
• 4 g inverted sugar
• 36 g Usulután 65 chocolate
• 150 g cream (35% fat)

PROCESS

1. Bring 45 g cream, glucose and inverted sugar up to the boil and pour it over the chocolate, stirring continuously
2. Add the remaining cream and mix together well
3. Whip into a Chantilly when cold

TO SERVE

Pipe 15 g of chocolate crémeux onto a shortbread base and lay the chocolate sponge on top. Pipe 10 g of blueberry jam on to the sponge, then top off by piping 30 g of Usulután Chantilly in a flower shape.