- Chocolate sablé
- Tonka bean anglaise
- Chocolate biscuit
- Belgian dark chocolate mousse
- Cocoa jelly
- Raspberry bavarois
- Chocolate ganach
- Decorative chocolate heart
II. CHOCOLATE SABLE
- 120 g Butter
- 95 g Powdered sugar
- 1 g Salt
- 47 g Whole egg
- 24 g High fat Cocoa Powder
- 214 g Flour
- Mix butter with icing sugar and salt at room temperature.
- Add whole egg and mix in the butter.
- Finally, mix flour and cocoa powder and add to the butter mass.
- Mix and cool the dough well before use.
- Roll out to 2 mm thickness.
- Cut out with a round cutter Ø 11.5 cm.
- Bake 14 minutes at 170° C.
III. TONKA BEAN ANGLAISE
- 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
- Soak the gelatin in cold water.
- Bring milk, cream, (chopped) tonka beans and sugar to boil.
- Cover warm mass and leave to infuse for 10 minutes.
- Sift out the Tonka beans.
- Mix egg yolks with sugar and bind with warm cream / milk mass at approximately 82°C.
- Dissolve the soaked gelatin and the white chocolate into the preparation.
- Cool before use.
IV. CHOCOLATE BISCUIT
- 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
- Beat egg whites with sugar 1 to get an aerated texture.
- Beat the almond powder, sugar 2, salt and whole eggs to get an aerated texture.
- Melt the butter and add to the almond powder mixture.
- Using a spatula, mix the aerated almond mixture with the egg white foam.
- Using a spatula, blend the cocoa powder and flour mix through the whisk.
- Mix briefly, cut out to 0.75 cm thickness and bake immediately at 220°C.
V. BELGIAN DARK CHOCOLATE MOUSSE
- 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
- Dissolve the gelatin in cold water 1 and let it soak.
- Whisk the cream until slightly thickened and place in refrigerator.
- Boil sugar and water 2 to 120°C.
- Beat the egg yolks until airy and add sugar syrup (pâte à bombe)
- Heat the milk and dissolve the gelatin in warm milk.
- Pour the milk on to the Emotion 58 Belgian dark couverture chocolate and mix with a whisk.
- When the mass has cooled to 35°C, fold the pâte à bombe through the mix.
- Finally, blend thickened cream with the mix using a spatula.
- Process the mousse straight away.
VI. COCOA JELLY
- 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
- Mix the gelatin with water 1 and allow to soak.
- Make a paste of cocoa powder, sugar 2 and water 2.
- Boil the cream, glucose and sugar 1.
- Add the High fat Cocoa Powder paste while stirring and cook at 105°C.
- After boiling, add gelatin and dissolve in the warm mass.
- Cool before using.
VII. RASPBERRY BAVAROIS
- 3 g Gelatine
- 15 g Water
- 125 g Raspberry puree
- 275 g Cream
- 20 g Sugar
- Dissolve the gelatin in water and leave to soak.
- Whisk the cream with sugar until lightly thickened.
- Heat raspberry puree to 25°C.
- Heat the gelatine (70°C) and add to the raspberry puree.
- Using a spatula, mix the whipped cream with the raspberry puree.
- Apply the bavarois directly onto a silicone mat with a heart shape.
VIII. CHOCOLATE GANACHE
- 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
- Melt both chocolates at 45°C.
- Heat the cream and inverted sugar syrup at 40°C.
- Pour the warm cream onto the melted chocolate in three parts.
- Mix the mass with a spatula until smooth.
- Finally, add the creamy butter.
- Briefly blitz the mass using a hand blender.
- Prepare the ganache 24 hours before processing.
IX. DECORATIVE CHOCOLATE HEART
- Colour the Delight 29 Belgian white chocolate in a beautiful deep red colour using red cocoa butter colouring and some Belgian dark couverture chocolate.
- Temper the red chocolate at the correct temperature.
- Use different techniques and cutters to cut out hearts as shown on the photo.
- 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…?