THE LETTER

I. COMPOSITION (+/- 40 pieces)

• Cherry crumble
• Vanilla tonka biscuit
• Cherry creamy
• Chocolate anis diplomate
• Chocolate glaze

II. CHERRY CRUMBLE

• Butter 75g
• Sugar 75g
• Almond powder 80g
• Flour T55 105g
• Cherry powder 25g
• Sea salt 1g
• Crispy crunchies Veliche 20g

PROCESS:

Mix all together except the crispy crunchies, till you get a crumbly dough. Add the crispy crunchies at the end. Prebake at 150°C during 10 min.

III. VANILLA TONKA BISCUIT

• Almond Powder 210g
• Flour 90g
• Icing Sugar 210g
• Egg white 140g
• UHT cream 35% 45g
• Vanilla beans 2g
• Grated Tonka 3g
• Egg white 420g
• Granulated sugar 232g
• Sea salt 2g
• Frozen chopped cherry 120g
  Cherry crumble

PROCESS:

Mix the powders with first part of egg white and the fresh cream, to obtain homogeny preparation. In the same time, whip the other egg white with the sugar and salt to make a meringue. Mix delicately this meringue into the first preparation. Spread on tray 40x60 cm, sprinkle the surface regularly with chopped frozen cherry, cherry crumble and bake at 170°C during 20 min. Cool down and cut out disc of 5 cm Ø.

IV. CHERRY CREAMY

• Cherry puree 100g
• Butter 114g
• Gelatin mass (1/5) 30g
• Obsession 30 white doc. Veliche 234g
• Cranberry cherry puree 200g

PROCESS:

Warm the first part of puree with butter to 80°C, pour over the gelatin mass and chocolate. Add the second part of puree, blend well and pour.

V. CHOCOLATE ANIS DIPLOMATE

• Full fat milk 720g
• Star anis 8 pcs
• Vanilla bean 4g
• Raw cane sugar 60g
• Corn starch 50g
• Gelatin mass (1/5) 20g
• Inspiration 32 milk choc. Veliche 200g
• Whipped cream 35% 400g

PROCESS:

Bring to boil the milk with star anis and infuse for 10 min. Sift out and make a custard cream with vanilla, sugar and starch. Add the milk chocolate and gelatin mass. Fold in the whipped cream around 30-35°C.

VI. CHOCOLATE GLAZE

• UHT cream 35% 100g
• Sugar 70g
• Glucose 410g
• Gelatin Mass (1/5) 180g
• Intense 35 milk choc. Veliche 225g
• Mirror glaze neutral 700g
• Purple coloring Q.N

PROCESS:

Boil cream, sugar, and glucose, add the gelatin to melt it and pour over the chocolate mix and add the mirror glaze and coloring at the end. Blend using the hand mixer to get it smooth. Use at 35/38°C.

VII. ASSEMBLING & FINITION

In the mold Silikomart SF163 “Stone 85”, pipe the diplomate and push the frozen cherry creamy in the middle, add some diplomate and finish with a disc of biscuit, then freeze. Once hard, unmold and glaze. Decorate with a manuscript made of KKO WHITE CHOCODECOR stamped with black script and KKO RED CHOCODERCOR stamped with lips design.