Shared Chocolate Love

I. COMPOSITION

• Chocolate sablé
• Tonka bean anglaise
• Chocolate biscuit
• Belgian dark chocolate mousse
• Cocoa jelly
• Raspberry bavarois
• Chocolate ganach
• Decorative chocolate heart

II. CHOCOLATE SABLE

Ingredients

• 120 g Butter
• 95 g Powdered sugar
• 1 g Salt
• 47 g Whole egg
• 24 g High fat Cocoa Powder
• 214 g Flour

METHOD

1. Mix butter with icing sugar and salt at room temperature.
2. Add whole egg and mix in the butter.
3. Finally, mix flour and cocoa powder and add to the butter mass.
4. Mix and cool the dough well before use.
5. Roll out to 2 mm thickness.
6. Cut out with a round cutter Ø 11.5 cm.
7. Bake 14 minutes at 170° C.

III. TONKA BEAN ANGLAISE

Ingredients

• 95 g Milk
• 140 g Cream
• 2 pc Tonka beans
• 25 g Cane sugar
• 40 g Egg yolks
• 3 g Gelatin
• 15 g Water
• 85 g Delight 29 Belgian white chocolate

METHOD

1. Soak the gelatin in cold water.
2. Bring milk, cream, (chopped) tonka beans and sugar to boil.
3. Cover warm mass and leave to infuse for 10 minutes.
4. Sift out the Tonka beans.
5. Mix egg yolks with sugar and bind with warm cream / milk mass at approximately 82°C.
6. Dissolve the soaked gelatin and the white chocolate into the preparation.
7. Cool before use.

IV. CHOCOLATE BISCUIT

Ingredients

• 125 g Fresh egg yolks
• 145 g Sugar 1
• 215 g Whole eggs
• 30 g Sugar 2
• 150 g almond powder
• 24 g Flour
• 24 g High fat Cocoa Powder
• 2 g Salt
• 28 g Butter

METHOD

1. Beat egg whites with sugar 1 to get an aerated texture.
2. Beat the almond powder, sugar 2, salt and whole eggs to get an aerated texture.
3. Melt the butter and add to the almond powder mixture.
4. Using a spatula, mix the aerated almond mixture with the egg white foam.
5. Using a spatula, blend the cocoa powder and flour mix through the whisk.
6. Mix briefly, cut out to 0.75 cm thickness and bake immediately at 220°C.

V. BELGIAN DARK CHOCOLATE MOUSSE

Ingredients

• 5 g Gelatin
• 25 g Water 1
• 50 g Egg yolks
• 50 g Sugar
• 18 g Water 2
• 285 g Cream
• 95 g Milk
• 110 g Emotion 58 Belgian dark couverture chocolate

METHOD

1. Dissolve the gelatin in cold water 1 and let it soak.
2. Whisk the cream until slightly thickened and place in refrigerator.
3. Boil sugar and water 2 to 120°C.
4. Beat the egg yolks until airy and add sugar syrup (pâte à bombe)
5. Heat the milk and dissolve the gelatin in warm milk.
6. Pour the milk on to the Emotion 58 Belgian dark couverture chocolate and mix with a whisk.
7. When the mass has cooled to 35°C, fold the pâte à bombe through the mix.
8. Finally, blend thickened cream with the mix using a spatula.
9. Process the mousse straight away.

VI. COCOA JELLY

Ingredients

• 105 g Cream
• 80 g Glucose
• 75 g Sugar 1
• 50 g High fat Cocoa Powder
• 75 g Sugar 2
• 75 g Water 2
• 7 g Gelatin
• 35 g Water 1

METHOD

1. Mix the gelatin with water 1 and allow to soak.
2. Make a paste of cocoa powder, sugar 2 and water 2.
3. Boil the cream, glucose and sugar 1.
4. Add the High fat Cocoa Powder paste while stirring and cook at 105°C.
5. After boiling, add gelatin and dissolve in the warm mass.
6. Cool before using.

VII. RASPBERRY BAVAROIS

Ingredients

• 3 g Gelatine
• 15 g Water
• 125 g Raspberry puree
• 275 g Cream
• 20 g Sugar

METHOD

1. Dissolve the gelatin in water and leave to soak.
2. Whisk the cream with sugar until lightly thickened.
3. Heat raspberry puree to 25°C.
4. Heat the gelatine (70°C) and add to the raspberry puree.
5. Using a spatula, mix the whipped cream with the raspberry puree.
6. Apply the bavarois directly onto a silicone mat with a heart shape.

VIII. CHOCOLATE GANACHE

Ingredients

• 125 g Cream
• 33 g Intense 35 Belgian milk couverture chocolate
• 75 g Sensation 72 Belgian dark couverture chocolate
• 15 g Inverted sugar syrup
• 10 g Butter

METHOD

1. Melt both chocolates at 45°C.
2. Heat the cream and inverted sugar syrup at 40°C.
3. Pour the warm cream onto the melted chocolate in three parts.
4. Mix the mass with a spatula until smooth.
5. Finally, add the creamy butter.
6. Briefly blitz the mass using a hand blender.
7. Prepare the ganache 24 hours before processing.

IX. DECORATIVE CHOCOLATE HEART

METHOD

1. Colour the Delight 29 Belgian white chocolate in a beautiful deep red colour using red cocoa butter colouring and some Belgian dark couverture chocolate.
2. Temper the red chocolate at the correct temperature.
3. Use different techniques and cutters to cut out hearts as shown on the photo.

ASSEMBLING

• Prepare the raspberry bavarois (6) as described.
• Place the bavarois onto a silicone mat with a heart-shaped pattern.
• After freezing, loosen the hearts and spray to get a velvety texture with red chocolate / cocoa butter (using an air brush).
• Spray a little bit of gold powder over the hearts.
• Use a flexipan mat ‘disk’ with a diameter of ± 11 cm and 2.5 cm height for the dessert.
• Bake the chocolate almond biscuit (3).
• Cut slices of biscuit with 9 cm diameter round cutter.
• When the Tonka anglaise (2) has cooled down, use a piping bag to spray a spiral of anglaise on the biscuit slices.
• Place the slices (interiors) in the freezer.
• Prepare the chocolate mousse (4) and half fill the flexipan mat with chocolate mousse.
• Press the frozen interior into the chocolate mousse, upside down.
• Level off the mat with a scraper.
• Freeze the pastries.
• Heat the cocoa jelly (5) at 40°C.
• Remove the pastries from the mould and apply cocoa jelly.
• Place the pastry directly on the chocolate cake bottom (1).
• Decorate the pastries with the velvet red hearts (6), tufts of ganache (7), decorative chocolate hearts (8) and gold leaf as shown in the picture.
• This dessert is made for two! Who is the Valentine you would like to share it with…?