Vampire’s opera

I. COMPOSITION

• Joconde Biscuit
• Coffee Creamy
• Chocolate Creamy
• Cocoa Crumble
• Coffee Syrup

II. JOCONDE BISCUIT

For a 40 x 60 cm tray

• 200 g sugar
• 200 g almond powder
• 40 g flour
• 250 g eggs
• 180 g egg whites
• 35 g sugar
• 28 g butter

PROCESS

1. Whip the first part of sugar with the almond powder, flour and eggs to
   make a nice ribbon.
2. In another bowl, whip the egg whites and the second part of sugar. Melt
   the butter in a pan and add some of the whipped egg whites.
3. Add this mixture to the rest of the whipped egg whites and mix carefully.
4. Add the ribbon preparation and continue to mix carefully.
5. Spread out and bake for about 15 min at 170°C.

III. COFFEE SYRUP

• 720 g water
• 100 g sugar
• 18 g freeze-dried coffee

PROCESS

1. Boil the water and the sugar.
2. Add the freeze-dried coffee to melt.
3. Leave to cool.

IV. COFFEE CREAM

• 400 g whole milk
• 120 g coffee beans
• 80 g gelatin mass (1/5)
• 700 g Obsession 30 Belgian white chocolate
• 800 g fresh cream 35% fat

PROCESS

1. Boil the whole milk, add the crushed coffee beans and infuse for 15 min.
2. Remove the coffee beans and weigh back the whole milk to keep the right quantity.
3. Heat the gelatin mass until it melts, then pour onto the chocolate and mix.
4. Add the fresh cream and blend, then leave to cool in the refrigerator.

V. CHOCOLATE CREAM

• 200 g whole milk
• 35 g gelatin mass (1/5)
• 300 g Emotion 58 Belgian dark couverture chocolate
• 400 g fresh cream 35% fat

PROCESS

1. Boil the milk with the gelatin mass and pour onto the chocolate to melt it.
2. Blend with the fresh cream and leave to cool in the refrigerator

VI. COCOA CRUMBLE

• 50 g High fat Cocoa Powder
• 150 g flour
• 200 g almond powder
• 150 g sugar
• 150 g butter
• 2 g salt

PROCESS

1. Mix all the ingredients together in a blender to obtain a crumble.
2. Place on a tray, ensuring that the crumble is spread out, and
   bake at 160°C for about 18 min.

VII. ASSEMBLING

• Take the Joconde biscuit and soak it generously in the coffee syrup.
• Spread the coffee cream on the top and freeze.
• Cut some strips – 2.5 cm wide and 18 cm long.
• Leave them to cool in the refrigerator.
• Place them in a 10 cm diameter ring on the edge and freeze.
• With tempered dark couverture chocolate, place some strips of 2,5 cm
  around 7 and 10 cm diameter tubes.
• Leave to crystalize.
• On a plate, asemble the coffee cream and Joconde biscuit.
• Place chocolate strips on the outside and inside of the assembly and
  cut off the ends.
• Put a quenelle of chocolate cream on top, place some cocoa crumble and
  decorate with chocolate bats and Belgian dark chocolate Spaghetti